How To Make Cavolo Nero, Meatball & Cannellini Soup
Looking for turkey for Thanksgiving? Or fancy a meatloaf instead? Wondering whether to have bacons or sausages for breakfast? Choosing between fried chicken or classic steak for dinner? Be troubled no more. Now you can find every kinds of meat recipes here for every occasion.
Serves:
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 bunch cavolo nero, stems removed and leaves chopped
- 1 can cannellini beans, drained and rinsed
- Salt and pepper to taste
Instructions
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In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and black pepper. Mix well and shape into meatballs.
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Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs from the pot and set aside.
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In the same pot, add onions, carrots, celery, and garlic. Cook until vegetables are softened.
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Add chicken broth to the pot and bring to a simmer. Add cavolo nero and cook for 5 minutes.
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Return meatballs to the pot and add cannellini beans. Cook for another 10 minutes, or until meatballs are cooked through and flavors are well combined.
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Season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 356kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 74mg
- Sodium : 1100mg
- Total Carbohydrates : 26g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 30g
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