Pork meatball and kale soup
3
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Lean pork mince
500 g
Grated parmesan cheese
⅓ cup(s), (25g)
Dried chilli flakes
¼ tsp
Garlic
3 clove(s), crushed
Brown onion
1 large, finely chopped
Olive oil
2 tsp
Chicken stock
4 cup(s), (1L)
Kale
150 g, tuscan or curly
Green string beans
150 g, cut into 4cm lengths
Fresh basil
¼ cup(s), small
Instructions
1
Combine parsley, mince, parmesan, chilli, one-third of the garlic and half the onion in a medium bowl. Roll level tablespoons of mixture into 24 meatballs.
2
Heat oil in a large saucepan over medium-high heat. Cook remaining onion and garlic, stirring, for 5 minutes or until softened. Add meatballs and cook, stirring, for 5 minutes or until browned.
3
Add stock and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 8 minutes or until meatballs are cooked through.
4
Add kale and beans and cook, uncovered, for 2 minutes or until beans are tender. Serve sprinkled with basil.
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