Kale soup

Additional requirements: hand blender.

Wash the kale.

Peel the potatoes and cut into small cubes.

Peel and chop the onion and the garlic.

Fry the potato cubes, onion and garlic in a soup pot with olive oil for two minutes.

Add the kale and Italian herbs and let the kale shrink slightly.

Add the stock from the pot and add another pot of water twice.

Bring to the boil while stirring and boil the soup gently in eight to ten minutes.

Knead the minced meat in a bowl with breadcrumbs, salt and pepper into a sticky mixture and turn into penny sized balls.

Puree the soup with a hand blender and add the meatballs.

Let the soup simmer for another four to six minutes.

Serve the soup in large bowls and sprinkle with grated cheese.