Kale Meatball Soup

Click to enlarge

Click to enlarge

I put an incredibly delicious soup together today for lunch.  Turns out it’s very nutritious as well!  Just check out the nutritional stats on this soup!  My husband and I really liked this a lot and we will definitely fix it again!.    If I hadn’t been in such a hurry to get it ready, I might have baked the meatballs before putting in the stock, but that would only make them look browner and make for a prettier picture. :)  I don’t think it would have changed the flavor of the soup one bit.  I started cooking this soup at 10 am and it was done at 11 am.  This is suitable for all phases of Atkins and the Paleo-Primal table as well. I used leftover cauliflower and only had ½ c. on hand, but MORE would be better if you have more available.


1 lb. lean ground pork

1 T. McCormick Grillmates “Montreal Steak” seasoning

2 T. clarified butter or olive oil

3 oz. onion, sliced

7 c. homemade chicken broth

½ c. cooked, cauliflower, drained & mashed (more if possible)

1 large 8″ carrot, peeled and sliced thin

2 c. stemmed, chopped kale leaves

1 tsp. ground chia seeds (optional and not calculated in stats below)

Black pepper to taste

DIRECTIONS:   Mix Montreal Steak seasoning into the ground pork either using a fork or your hands.  Set aside for now.  Heat butter or oil in a large soup pot over high heat.  Add onion and saute until it begins to soften/ caramelize in the pan.  Add broth and carrot and bring to a boil. Using a spoon, form small meatballs with the pork and drop gently into the broth.  When broth comes back up to a simmer, lower heat to maintain just a slow simmer.  Add kale. Will take about 15 minutes for meatballs and kale to get done.    Add pureed cauliflower and chia seeds if using.  Simmer on lowest heat for 10 minutes or so to allow flavors to co-mingle. Add black pepper to soup to taste.  We found it salty enough as is just from the sodium bleeding out of the seasoned meatballs into the stock.  Serve with your favorite low-carb or Paleo suitable crackers.

NUTRITIONAL INFO:   Makes 6 bowls (about 1¼ c. each) which each contain:

351 calories

24 g  fat

5.73 g  carbs, 1.23 g  fiber, 4.5 g NET CARBS

21 g protein

439 mg sodium

704 mg potassium

45% RDA Vitamin A, 39% B6, 22% B12, 47% C, 29% copper, 22% iron, 12% manganese, 12% magnesium, 58% niacin, 33% phosphorous, 42% riboflavin, 45% selenium, 63% thiamin, 28% zinc

4 comments on “Kale Meatball Soup

  1. I just made a batch of the meatball kale soup. To ramp up the flavor, I added about 1 tbs Cholula Hot Sauce when the soup was finished, and the flavor is now richer. I also used about 2/3 of a 1 lb bag of frozen cauliflower, pureed and the broth feels like it’s made with cream. Glad I found this recipe!
    PS I also added two cloves of roasted garlic to the cauliflower when pureeing it. Mmmm……


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