Antioxidant-rich kale is the star of the show in this warming meal, along with gut-healing bone broth and savory spices!
Kale is rich in B vitamins, which makes a healthful diet addition for those with MTHFR SNPs. Whip this dish up in about 30 minutes for a convenient meal, or feel free to slow cook this soup on the stovetop for an even richer flavor!
Winter Kale and Meatball Soup
Course:
Servings
4 servings
Prep Time
30 minutes
Ingredients
- 1 lb 454.00 g ground beef
- 4 cups 960.00 ml kale roughly chopped
- 1 white onion
- 2 tbsp 29.57 ml garlic powder
- 1 tsp 4.93 ml ground sage
- 1 1/2 tsp 7.39 ml ground fennel
- 2 tbsp 29.57 ml ground coriander
- 1/8 tsp 0.62 ml white pepper
- 6 cups 1440.00 ml bone broth
- 2 cups 480.00 ml mushrooms sliced (omit for Candida or SIBO protocols)
- 1 tbsp 14.79 ml apple cider vinegar
- 2 tbsp 29.57 ml olive oil
- 1 tsp 4.93 ml sea salt
Instructions
- In a medium mixing bowl, combine the ground beef, garlic powder, 1 tsp fennel powder, coriander powder, ½ tsp salt, and half of the onion. Mix well with your hands and roll into equally-sized meatballs.
- Preheat medium pan or cast iron dutch oven. Add oil. Place meatballs in pan and brown on each side until crispy. After meatballs are browned, add mushrooms, 1 tbsp garlic powder, ½ tsp fennel powder, 1 tsp ground sage, and ½ tsp salt to the pan.
- Add bone broth, apple cider vinegar, and kale to dutch oven. Allow to cook for approximately 30 minutes on medium-low or until meat and vegetables are cooked through. For a deeper flavor, simmer for several hours on low, covered.
