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
Tortellini 2 1/2 cups
Extra Virgin Olive Oil 2 Tbsp
Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).
- 5, destemed, chopped Kale Leaves
- 2, sliced diagonally Carrots
- 1/2, diced Yellow Onion
- 7, chopped 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 tortellini to soup, stir. Let simmer for 2 to 5 minutes, depending on type of tortellini, or until tender.
- 2 1/2 cups, filling of choice, fresh or frozen Tortellini
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, fresh or frozen, small Premade Store Purchased Meatballs
Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.
|Daily value percentage|
|Total Fat||26.0 g||33%|
|Total Saturated Fat||9.0 g||45%|
|Unsaturated Fat||17 g|
|Low Cholesterol||75 mg||25%|
|Total Carbohydrate||70 g||26%|
|Fiber Total Dietary||9 g||32%|
|Sugars Total||15 g|
|Good Source: Protein||31 g||61%|
|Excellent Source: Vitamin C||137 mg||150%|
|Calcium Ca||346 mg||25%|
By Innit Culinary Team