Kalebondigas
Even though my kids are grown (15, 20 & 21) I am still in the habit of sneaking vegetables in meals. Even now as adults they aren’t huge fans of kale so finding creative ways to use them is always a plus. Albondigas are so darn tasty and filling. They make me smile. They are a huge part of my childhood. My mom would make huge pots of albondigas for us. She made them because of course we loved them but also because they were a very inexpensive meal to feed us. I love coming up with new and fun ways to change them up and as always make them more nutrient dense. My hope always is that you will enjoy this dishes as much as we do.
Kalebondigas
A wonderful, flavorful way to hide some Kale in a delicious giant bowl of hot meatball and vegetable soup.
Ingredients
Meatball Mixture
- 1 pound Grassfed Ground Beef
- 1/2 onion minced in food processor
- 2 garlic cloves minced with onion in food processor
- 1 egg
- 1 tablespoon sea salt
- 1 teaspoon oregano
- 1/2 teaspoon ground pepper
- 3 tablespoons kale minced in the food processor (see instructions below)
Soup Ingredients
- 2 tablespoons olive or avocado oil
- 1/2 onion diced
- 4-6 carrots peeled and diced
- 4 yukon gold potatoes unpeeled and cubed
- 1/4 cup cilantro finely chopped
- 4 cups water
- 4 cups chicken broth homemade or purchased
- 1 large kale bunch processed until fine in food processor (see pictures above)
- 1 teaspoon oregano
- 1/2 teaspoon ground pepper
- Sea Salt to taste
Instructions
- Preheat oven to 400 degrees
- Combine the meatball ingredients gently and careful not to over mix.
- Shape your meatballs. I used a small cookie scoop. Place them on a parchment paper covered sheet pan and bake for 10 minutes.
- Remove from oven and set aside.
- Heat the oil in a large pot or dutch oven.
- Add the onions and carrots. Cook until the onions are soft and translucent. Approximately 5-7 minutes.
- Add the remaining ingredients. Bring to a boil and then reduce heat, cover the pot and cook on medium/low for 40 minutes.