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

Winter Kale and Meatball Soup
Course:
Course:

Servings

Servings:

4 servings

4 servings

Prep Time

30 minutes

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Ingredients

Ingredients

  • 1 454 lb g ground beef
  • 4 960 cups ml kale roughly chopped
  • 1 white onion
  • 2 29.574 tbsp ml garlic powder
  • 1 4.929 tsp ml ground sage
  • 1 1/2 7.3935 tsp ml ground fennel
  • 2 29.574 tbsp ml ground coriander
  • 1/8 0.616125 tsp ml white pepper
  • 6 1440 cups ml bone broth
  • 2 480 cups ml mushrooms sliced (omit for Candida or SIBO protocols)
  • 1 14.787 tbsp ml apple cider vinegar
  • 2 29.574 tbsp ml olive oil
  • 1 4.929 tsp ml sea salt

Instructions

Instructions

  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.