Healthy Harvest Kale Meatball Soup Recipe

1 lb frozen meatballs, thawed
2 Tbsp olive oil
4 cups chicken broth or stock
1 can (14 oz) diced tomatoes with green chilies
6 cups fresh kale, washed, trimmed, and rough chopped
kosher salt and black pepper to taste
shredded Parmesan cheese for serving

Put thawed meatballs and olive oil in a large soup pot over medium-high heat and cook until the meatballs are browned nicely.

Pour in the chicken stock and tomatoes, stirring as you do to loosen the brown bits from the bottom of the pot.

Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.

Taste and add salt and pepper if needed.

Serve hot with sprinkles of Parmesan cheese on top.

Will serve 4 to 6.