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Prep Time: 10 minutes
Cook Time: 20 minutes
Total: 30 minutes
Cost: $6.30 /serving
Author : Katerina | Diethood
Remove All · Remove Spices · Remove Staples
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Heat olive oil in a dutch oven or soup pot set over medium-high heat.
To the heated oil add chopped onions, carrots, celery, and parsley; cook for 3 to 4 minutes, or until veggies are just tender, stirring frequently.
Stir in thyme and oregano; season with salt and pepper and cook for 30 seconds.
Add minced garlic and cook for 20 seconds, or until fragrant.
Add in the frozen meatballs and continue to cook for 4 minutes, stirring occasionally.
Stir in the tomatoes and cook for 1 more minute.
Stir in the broth and bring to a boil.
Reduce heat to medium; continue to simmer, uncovered, stirring occasionally, for 10 to 12 minutes, or until meatballs are tender and soup is hot.
Stir in kale and cook for 2 more minutes.
Remove from heat and taste for salt and pepper; adjust accordingly.
Add grated fresh parmesan cheese.