Try our version of a great Italian Wedding Soup using Topline Foods’ organic grass fed beef mini-meatballs and kale!
1/4 cup Parmesan cheese, grated
4-6 cups beef stock
4 celery stalks, chopped
3 portobello mushroom caps, chopped
1 red or yellow onion, chopped
8 small sweet peppers (or, use a couple jalapenos for heat!)
4 carrots, chopped
1 bunch kale, chopped (or 2 if you prefer lots of kale)
1/2 tsp Topline Foods Signature Seasoning Salt, or to taste
1/2 tsp black pepper, ground, or to taste
1 bay leaf
1/2 tsp hot chili flakes
To make the meatballs, first preheat the oven to 375 degrees and line a sheet pan with foil or parchment paper. In a bowl, gently combine the organic grass fed ground beef with the next 3 ingredients. You don’t want to over mix or the meatballs will be tough instead of light and savory! Make tiny, maybe 1/4 to 1/2 inch meatballs and arrange on the sheet pan. Bake for about 10-15 minutes or until browned on top. (If they aren’t cooked all the way through, that is ok because they will get to cook more in the broth.)
While the meatballs are cooking, add everything but the kale and stock to a soup pot and saute until softened.
Add the kale and let the kale wilt down.
Once the kale has wilted down, add the browned meatballs and stock to the pot. Stir gently so the tender little meatballs don’t break apart.
Bring up to a soft boil, again so the meatballs don’t fall apart, then lower to a simmer for about 15 minutes.Taste your stock and adjust seasonings. Enjoy!