Italian Meatball Soup
Wilted Kale Salad
Ingredients
- ½ lb Italian sausage
- 1¼ lb ground beef
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 large egg, lightly beaten
- ½ onion, chopped
- 2 Tbsp olive oil
- 2 cups whole peeled tomatoes, crushed
- 5 cups low-sodium chicken broth
- 2 cups water
- 6 Tbsp freshly grated Parmesan cheese
Instructions
- Combine sausage, beef, oregano, garlic powder, and egg; shape mixture into 1-inch meatballs.
- Sauté onion in hot oil in a Dutch oven over medium-high heat 4 minutes. Remove from pot.
- Add meatballs in 2 batches; cook 5 minutes per batch or until browned and no longer pink in centers, stirring often.
- Stir in sautéed onion, tomatoes, broth, and water; bring to a boil. Reduce heat to medium; cover and simmer 15 minutes. Sprinkle each serving with cheese before serving.
Side Dish Ingredients
- ½ red onion, finely chopped
- ¼ cup olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsp red wine vinegar
- 2 (5-oz) pkg baby kale
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook onion in hot oil in a small skillet over medium-high heat 2 minutes or until tender. Remove from heat. Whisk in mustard and vinegar.
- Place kale in a large bowl; toss with warm vinegar and oil mixture to wilt kale. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
412
|
102
|
514
|
| Fat (g) | 30 | 9 | 39 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 1038 | 172 | 1210 |
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