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Ingredients
- olive oil
- onions 2, finely sliced
- curly kale 200g, roughly chopped
- chicken stock 1 litre
- pecorino or parmesan 4 tbsp, grated
meatballs
- 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
Method
-
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.
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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
