Curly kale and meatball soup

  • serves 4
  • Easy

Kale is the new healthy superfood, try it in this quick and easy pork meatball soup. Serve with a generous handful of parmesan and crusty bread for an afterwork meal in a bowl.



  • olive oil
  • onions 2, finely sliced
  • curly kale 200g, roughly chopped
  • chicken stock 1 litre
  • pecorino or parmesan 4 tbsp, grated


  • white bread 1 slice, soaked in 2 tbsp milk
  • minced pork 250g
  • egg yolk 1
  • flat-leaf parsley 2 tbsp, finely chopped
  • garlic clove ½, crushed
  • pecorino or parmesan 2 tbsp, grated


  • Step 1

    Heat 3 tbsp olive oil in a heavy pot. Add the onion, season and cook until brown and caramelised. Meanwhile, bring a large pan of salted water to boil. Cook the kale for 4 minutes. Rinse well in cold water and drain.

  • Step 2

    For the meatballs, break up the soaked bread with your fingers. Add the remaining meatball ingredients and mix well. Roll the mixture into marble-sized balls. Fry the meatballs for a few minutes until browned and cooked through.

  • Step 3

    When the onions are ready, add the stock, kale and meatballs and heat through. Ladle into bowls and spoon the cheese over each before serving.

Nutritional Information

  • Kcals 395
  • Carbs 12.1g
  • Protein 30.4g
  • Fat 25.5g
  • Salt 1.79g
  • Saturates 6.6g
  • Fibre 3.2g