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🍽️ Hearty Kale Soup with Meatballs

239 kcal · 30 min · 4 servings

Ingredients

• 400 g kale leaves (without tough stems)
• 2 tbsp butter
• 3 garlic cloves
• 600 ml vegetable broth
• 40 g pearl barley
• 2 tbsp grated lemon zest
• 1 tsp freshly grated ginger
• nutmeg
• salt
• pepper (from the mill)
• 100 g ground meat
• 2 tbsp breadcrumbs
• 1 egg
• 2 lemons

Instructions

1. 1. Rinse the kale thoroughly under running water.
2. 2. Cut the kale into coarse pieces.
3. 3. Heat butter in a pot.
4. 4. Sauté the kale pieces in the hot butter.
5. 5. Finely chop the garlic clove.
6. 6. Add the garlic to the kale.
7. 7. Sauté the garlic briefly.
8. 8. Pour the vegetable broth into the pot.
9. 9. Add the pearl barley to the soup.
10. 10. Finely grate the lemon zest.
11. 11. Add the lemon zest to the soup.
12. 12. Cut the ginger into small cubes.
13. 13. Add the ginger to the soup.
14. 14. Add a pinch of ground nutmeg.
15. 15. Season the soup with salt.
16. 16. Cover the pot with a lid.
17. 17. Simmer the soup on low heat.
18. 18. Cook the soup until the barley is soft.
19. 19. Place the minced meat in a bowl.
20. 20. Add the breadcrumbs to the minced meat.
21. 21. Add the egg to the minced meat.
22. 22. Season the minced meat with salt.
23. 23. Season the minced meat with pepper.
24. 24. Mix the minced meat with the ingredients thoroughly.
25. 25. Form small balls from the meat mixture.
26. 26. Add the meatballs to the soup.
27. 27. Cook the meatballs in the soup for about 5 minutes.
28. 28. Peel the lemons thickly.
29. 29. Remove all white pith from the lemons.
30. 30. Carefully cut out the lemon fillets.
31. 31. Season the finished soup with pepper.
32. 32. Serve the soup in bowls.
33. 33. Garnish the soup with the lemon fillets.

Nutrition per serving

• kcal: 239
• Protein: 13 g · Fett/Fat: 13 g · Carbs: 16 g