Step 1

To a large pot over medium heat, add the oil, meatballs and onion and cook 5 minutes, until meatballs are browned on the outside and onions start to turn translucent.

Step 2

Add carrots and potatoes and cook another 5 minutes, stirring frequently. Add the broth, nondairy milk and spices and bring to a boil. Cook, covered, for 8 minutes.

Step 3

Meanwhile, in a mixing bowl, add the flour, baking powder, salt, and thyme and whisk to combine. Add nondairy milk and stir to form a sticky batter. Set aside.

Step 4

Use a tablespoon to drop dollops of batter into the soup. Try not to let them touch. Cover and let simmer another 8 minutes, until dumplings are expanded in size and floating on top.

Step 5

Add the kale and let wilt for about 30 seconds. Taste broth and add any more salt and pepper as needed. Serve.

Step 6

Store leftovers in an airtight container in the fridge up to 3 days. To reheat, add to a pot over low-medium heat and stir frequently, until warmed through.