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Cathy McDuffee Pulkinen
Kale soup
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Ingredients
Directions
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Additional requirements: hand blender.
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Wash the kale.
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Peel the potatoes and cut into small cubes.
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Peel and chop the onion and the garlic.
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Fry the potato cubes, onion and garlic in a soup pot with olive oil for two minutes.
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Add the kale and Italian herbs and let the kale shrink slightly.
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Add the stock from the pot and add another pot of water twice.
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Bring to the boil while stirring and boil the soup gently in eight to ten minutes.
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Knead the minced meat in a bowl with breadcrumbs, salt and pepper into a sticky mixture and turn into penny sized balls.
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Puree the soup with a hand blender and add the meatballs.
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Let the soup simmer for another four to six minutes.
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Serve the soup in large bowls and sprinkle with grated cheese.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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