Name: Tuscan Kale and Chicken Meatball Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 Servings
Ingredients: 1 Tbsp olive oil; 1 large yellow or sweet onion, minced; 1/4 cup (about one rib) celery, chopped; 1 medium carrot, chopped; 1 small leek (white and light green parts), sliced; 1/2 Tbsp fresh garlic, crushed; 1 Tbsp unsalted butter; 1/4 tsp dried rosemary; 1/4 tsp dried thyme; 1/8 tsp dried oregano; 1 medium lemon, juiced; 4 cups (32 oz) rich chicken or vegetable stock; kosher salt and freshly-ground black pepper, to taste; 1-1/2 cups (loosely-packed) lacinato kale, rough ribs removed and chopped or torn into small pieces; 1 Tbsp fresh parsley, minced; chicken meatballs (recipe follows); optional: grated Parmesan cheese, for serving; 2 tsp olive oil; 1/2 medium yellow or sweet onion, minced; kosher salt and freshly-ground black pepper, to taste; 1/2 pound ground chicken (look for dark/thigh meat); 1 egg yolk; 1 Tbsp fresh Italian flat-leaf parsley, minced; 1/2 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp kosher salt; 1/4 cup plain or Italian-style breadcrumbs; 1/2 cup Parmesan cheese, finely grated; 2 Tbsp cream (or sub. half-and-half or whole milk)