Meat & Seafood
Premade Store Purchased Meatballs 8
Vegetable Stock 4 cups
Garlic Cloves 7
Yellow Onion 1
Kale Leaves 5
Yellow Corn on the Cob 1
Kosher Salt 1 pinch
Egg Noodles 2 1/2 cups
Extra Virgin Olive Oil 2 Tbsp
Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).
- 5 Kale Leaves
- 2 Carrots
- 1/2, diced Yellow Onion
- 7 Garlic Cloves
- 1, shucked, kernels removed Yellow Corn on the Cob
Build The Soup
In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.
- 2 Tbsp Extra Virgin Olive Oil
- 4 cups Vegetable Stock
- 1 pinch Kosher Salt
Add Egg Noodles
Add noodles to soup, stir. Let simmer for 6 minutes or until tender.
- 2 1/2 cups, dry Egg Noodles
Add meatballs to the soup and heat for 5 minutes if using fresh meatballs or 10 minutes if using frozen, or until heated through.
- 8 Premade Store Purchased Meatballs
Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.
|Daily value percentage|
|Total Fat||23.0 g||29%|
|Total Saturated Fat||7.0 g||34%|
|Unsaturated Fat||16 g|
|Low Cholesterol||65 mg||22%|
|Total Carbohydrate||56 g||20%|
|Fiber Total Dietary||8 g||30%|
|Sugars Total||14 g|
|Good Source: Protein||25 g||50%|
|Excellent Source: Vitamin C||137 mg||150%|
|Calcium Ca||251 mg||20%|
By Innit Culinary Team