by LindsayRW1986

Healthy, comforting, and warm. Perfect for any day of the year!

Still searching for what to cook ?

Name: Chorizo, Kale, and Pork Meatball Soup
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Italian
Ingredients: 1 pound pork, turkey, or chicken; 2 eggs lightly beaten; 1/2 cup breadcrumbs; 3/4 cup dry stuffing ( pepperidge farm); 1/2 tbsp garlic powder& poultry seasoning 1/2 tbsp each; 1/2 tbsp Black pepper; 1/4 tsp Kosher Salt; 3 tbsp Tomato sauce; 3/4 cup grated parmesan; 1 lb bag of chopped kale pre chopped; 5 stalks Celery roughly chopped; 10 cloves Fresh garlic, peeled minced; 1 large Shallot minced; 1 large Yellow onion roughly chopped; 1/2 package carrots cut in 1 inch pieces; 1 package Fresh sage chopped finely; 10 cups beef or chicken broth; 1/2 cup good, dry white wine; 2 tbsp Red wine vinegar; 1 tsp ground oregano; 1 tsp ground thyme; 1 small can fire roasted tomatoes; 1 1 1/2 lb. routebaga peeled and chopped in 1 inch cubes; 1 package chorizo links

Find the most delicious recipes here

INGREDIENTS

1 pound pork, turkey, or chicken
2 eggs lightly beaten
1/2 cup breadcrumbs
3/4 cup dry stuffing ( pepperidge farm)
1/2 tbsp garlic powder& poultry seasoning ; 1/2 tbsp each
1/2 tbsp Black pepper
1/4 tsp Kosher Salt
3 tbsp Tomato sauce
3/4 cup grated parmesan
1 lb bag of chopped kale ; pre chopped
5 stalks Celery ; roughly chopped
10 cloves Fresh garlic, peeled ; minced
1 large Shallot ; minced
1 large Yellow onion ; roughly chopped
1/2 package carrots ; cut in 1 inch pieces
1 package Fresh sage ; chopped finely
10 cups beef or chicken broth
1/2 cup good, dry white wine
2 tbsp Red wine vinegar
1 tsp ground oregano
1 tsp ground thyme
1 small can fire roasted tomatoes
1 1 1/2 lb. routebaga ; peeled and chopped in 1 inch cubes
1 package chorizo links

Servings

INSTRUCTIONS

Preheat oven to 350 degrees

Line baking pan with parchment paper or coat with olive spray (what ever you have! I dont care, just dont let those beauties stick to the pan!)

In a big bowl combine the ground meat of your choice with the breadcrumbs, stuffing, eggs, garlic powder, poultry seasoning, parmesan, sage ( about 8 leaves finely chopped), tomato sauce, salt, and pepper. Now, beat it up or slowly massage it into submission! Do whatever it takes to mix that shit up into a sexy, meaty, divine meatball oasis! Then, scoop out tablespoon size balls onto your ready and waiting baking pan. There will be about 30-40 meatballs. They can be perfect, smooth, little balls ... ( hhmmmm...? ) or rough, rustic, kind of circular ones. HA! ......ok moving right along. Bake these little babies in the oven for 30-35 minutes until brown and beautiful. At the very end I like to broil the meatballs to get a little extra golden, crunchy texture on the top. So golden and gorgeous you cant even look at them and you must set them aside. But dont you take your eyes off those balls, for they can and will burn very quickly! Broil them for 1-2 minutes. (Your wine refill can wait, FOCUS!)

Next! The CHORIZO!! YUM! In a pan on medium high heat, with the casings on, brown both sides of your chorizo in a healthy amount of butter ( you decide how much, I wont tell anyone :)

Set aside the meatballs and chorizo until further notice.

In a LARGE big mama pot on medium low heat, heat up an obscene of butter and olive oil , add the huge pile of garlic and shallot you lovingly minced until soft, aromatic, and just freaking loving. Then add the onion, carrot, celery , and routebaga. STIR, STIR, STIR! Get everyone aquainted.

THEN someone is going to walk in and say, “ what is that incredible smell? Its amazing!” HOLY %^&$^&$%^$!!!!!!! Do not get distracted, just turn, casually smile and continue.

Lightly season with salt and pepper and a little poultry seasoning. EH! EH! I said a little! Cook until slightly softened.

Now dump in that beautiful kale and add the nutmeg ( nutmeg and kale have a secret love affair going on, so just do it! ) Cover that pot and give it some privacy while the greens wilt into a seductive green hue that was even prettier than before, (about 2-3 minutes) Next, chop up a few more sage leaves and toss them in. Stir and make sure everyone is getting along in there.

Ok, add the broth, vinegar, and wine and bring to boil. Then add all your perfectly golden meats ( do not be afraid to get that chorizo juice in there, it will only help your cause!) Maintain that boil for 5-10 minutes then reduce to a simmer on medium low heat . Simmer for about 30 minutes until ALL the veggies are how you like them. ( For me its nice and tender.) About 10 minutes before serving, add the pasta of your choice to the simmering pool of glory and cook until al dente. or whatever.

Ladle into a bowl and you BETTER grate some pecorino romano onto all that well worth it hard work!

Enjoy!

~With wine of course~

Please excuse the occasional profanity slip and sexual references.

NOTES

Chefs note: Season with salt and pepper as you cook. Season in layers as you add more ingredients. But, do not overdo it and then blame it me! You can add but you cant take away. Ok!??!!

Also: Routebaga???? you say?! Yes you will never miss the potatoes!! I promise! Plus its cheaper and better for you! OK??!!

OH ALSO!!!: I highly recommend peeling and chopping and mincing EVERYTHING necessary before you begin this process. Prepping is your bestfriend! Say it again.... prepping is your best friend! It will make the cooking process flow and less stressfull. Namaste.

Alert editor

Chorizo, Kale, and Pork Meatball Soup

1 pound pork, turkey, or chicken 
2 eggs lightly beaten 
1/2 cup breadcrumbs 
3/4 cup dry stuffing ( pepperidge farm) 
1/2 tbsp garlic powder& poultry seasoning 1/2 tbsp each
1/2 tbsp Black pepper 
1/4 tsp Kosher Salt  
3 tbsp Tomato sauce 
3/4 cup grated parmesan 
1 lb bag of chopped kale pre chopped
5 stalks  Celery roughly chopped 
10 cloves Fresh garlic, peeled minced
1 large Shallot minced
1 large Yellow onion  roughly chopped
1/2 package carrots cut in 1 inch pieces
1 package Fresh sage chopped finely 
10 cups beef or chicken broth 
1/2 cup good, dry white wine 
2 tbsp Red wine vinegar 
1 tsp ground oregano 
1 tsp ground thyme 
1 small can fire roasted tomatoes 
1  1 1/2 lb.  routebaga  peeled and chopped in 1 inch cubes
1 package  chorizo links

Preheat oven to 350 degrees
 Line baking pan with parchment paper or coat with olive spray (what ever you have! I dont care, just dont let those beauties stick to the pan!) 
In a big bowl combine the ground meat of your choice with the breadcrumbs, stuffing, eggs, garlic powder, poultry seasoning, parmesan, sage ( about 8 leaves finely chopped), tomato sauce, salt, and pepper.  Now, beat it up or slowly massage it into submission! Do whatever it takes to mix that shit up into a sexy, meaty, divine meatball oasis! Then, scoop out tablespoon size balls onto your ready and waiting baking pan.  There will be about 30-40 meatballs.  They can be perfect, smooth, little balls ... ( hhmmmm...? )  or rough, rustic, kind of circular ones.  HA! ......ok moving right along.  Bake these little babies in the oven for 30-35 minutes until brown and beautiful.  At the very end I like to broil the meatballs to get a little extra golden, crunchy texture on the top. So golden and gorgeous you cant even look at them and you must set them aside. But dont you take your eyes off those balls, for they can and will burn very quickly! Broil them for 1-2 minutes.  (Your wine refill can wait, FOCUS!) 
Next! The CHORIZO!! YUM! In a pan on medium high heat, with the casings on, brown both sides of your chorizo in a healthy amount of butter ( you decide how much, I wont tell anyone :) 
 Set aside the meatballs and chorizo until further notice.
In a LARGE big mama pot on medium low heat, heat up an obscene of butter and olive oil , add the huge pile of garlic and shallot you lovingly minced until soft, aromatic, and just freaking loving. Then add the onion, carrot, celery , and routebaga.  STIR, STIR, STIR! Get everyone aquainted.
THEN someone is going to walk in and say, “ what is that incredible smell? Its amazing!” HOLY %^&$^&$%^$!!!!!!!   Do not get distracted, just turn, casually smile and continue.  
Lightly season with salt and pepper and a little poultry seasoning.  EH! EH! I said a little! Cook until slightly softened.  
Now dump in that beautiful kale and add the nutmeg ( nutmeg and kale have a secret love affair going on, so just do it! ) Cover that pot and give it some privacy while the greens wilt into a seductive green hue that was even prettier than before,  (about 2-3 minutes) Next, chop up a few more sage leaves and toss them in. Stir and make sure everyone is getting along in there. 
 Ok, add the broth, vinegar, and wine and bring to boil.  Then add all your perfectly golden meats ( do not be afraid to get that chorizo juice in there, it will only help your cause!)  Maintain that boil for 5-10 minutes then reduce to a simmer on medium low heat .  Simmer for about 30 minutes until ALL the veggies are how you like them.  ( For me its nice and tender.) About 10 minutes before serving, add the pasta of your choice to the simmering pool of glory and cook until al dente.  or whatever. 
Ladle into a bowl and you  BETTER grate some pecorino romano onto all that well worth it hard work!

Enjoy!
				~With wine of course~
	Please excuse the occasional profanity slip and sexual references.

Add Photo

Chorizo and Kale Soup! Absolutely Incredible!
LindsayRW1986

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (11726g)
Recipe Makes: 1 Servings

Calories: 2370
Calories from Fat: 894 (38%)

Amt Per Serving		% DV

	Total Fat 99.3g	132 %
	Saturated Fat 40.7g	203 %
	Monounsaturated Fat 35.3g
	Polyunsanturated Fat 11.4g
Cholesterol 2181mg		671 %
Sodium 34968.4mg		1206 %
Potassium 7413.5mg		195 %
Total Carbohydrate 137.2g		40 %
	Dietary Fiber 14.2g	57 %
	Sugars, other 123g
Protein 224g		320 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2370

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Albondigas Soup (Meatball Soup)

Minestrone Soup

by aaron_trader

Mushroom Soup Maker Soup

by myrecipes-2

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!

Tags [Admin]

contains-white-meat nut-free contains-cheese contains-gluten contains-red-meat shellfish-free Edit Tags

Zap cache Kill HeroPhoto Bitflags Edit Reviews DMCA Recalc Rating Queue TagBot + Spotlight