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Kalebondigas

A wonderful, flavorful way to hide some Kale in a delicious giant bowl of hot meatball and vegetable soup. 
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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.