Braised Chicken Meatballs & Kale Soup



2 Tbs olive oil, divided
2 medium shallots, minced, divided
1 scallion, minced (all parts), plus thinly sliced green tops for garnish
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 pound ground chicken meat
salt & pepper
1 lemon, very thinly sliced and seeds removed
2 cups chicken broth
1 large bunch curly kale, destemmed and chopped


Heat 1 Tbs olive oil in a large heavy pot over medium heat.  Add sallot, scallion, garlic, and sauce until soft and fragrant.

In a large bowl combine Chicken, Sautéed Aromatics, Red Pepper Flakes and Salt & Pepper to taste.

Shape mixture into 8 to 10 Meatballs. Heat 1 Tbs olive oil in the pot and cook Meatballs until browned on all sides.

Add Lemon Slices and let cook until slightly browned and soft.

Add Chicken Broth and bring to a simmer and cover.  Simmer until Meatballs are cooked through.

Add Kale to pot and cook until tender and bright green.  Season with Salt & Pepper.

Serve and garnish with sliced green scallion tops & more lemon slices.


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