Step 1

In a large bowl use your hands to combine all ingredients for meatballs and set aside

Step 2

If using your hands isn’t your thing, using a stand mixer with the paddle attachment is a great option

Step 3

In a large pot bring chicken stock to a boil

Step 4

Use your hands to form golf ball sized meatballs and drop into the boiling broth on at a time

Step 5

Due to the lack of breadcrumbs, they meatballs will be slightly messy, it’s ok

Step 6

Once all meatballs are added to the broth reduce to a simmer and allow soup to cook for 20 minutes

Step 7

Halfway through the cooking process add the kale

Step 8

After the cooking time is up test meatballs for doneness, once done add the cauliflower rice to the soup

Step 9

Serve warm topped with optional red pepper flakes and parmesan cheese