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

Winter Kale and Meatball Soup


4 servings

Prep Time

30 minutes


  • 1 lb ground beef
  • 2 bunches Dino or Tuscan kale roughly chopped
  • 1 small white onion
  • 2 tbsp garlic powder
  • 1 tsp ground sage
  • 1 1/2 tsp ground fennel
  • 2 tbsp ground coriander
  • 1/8 tsp white pepper
  • 6 cups bone broth
  • 2 cups mushrooms sliced (omit for Candida or SIBO protocols)
  • 1 tbsp raw apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt


  1. 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.
  2. 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.
  3. 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.