Ingredients

The following ingredients have 6 Servings
  • 1 lb frozen meatballs ((450g))
  • 2 cups No Yolks® Extra Broad Noodles ((90g))
  • 3 tbsp vegetable oil
  • 1 large onion ((diced))
  • 2 large carrots ((cut into coins))
  • ½ tsp dried thyme
  • 6 cups chicken broth ((1.5 liters))
  • 1 bunch curly kale ((stems removed and cut into strips) (12 oz/340g))
  • 2 tsp salt (or to taste)
  • ½ tsp ground pepper

Instruction

  • Heat meatballs in a 350˚F (180˚C) oven for about 20 minutes or according to packaging instructions.
  • Bring a medium size pot of water to a rapid boil. Add noodles and a little salt. Cook uncovered for 6 minutes. Remove with metal strainer and set aside.
  • In a dutch oven or heavy-bottomed pot, heat vegetable oil. Saute onion and carrots for 2 minutes. Stir in dried thyme.
  • Pour chicken broth into the pot. Bring it to a boil. 
  • Add preheated meatballs, cooked noodles, and kale. 
  • When soup comes back up to a boil, season with salt and pepper. Reduce heat and allow soup to simmer for 3 to 5 minutes. 
  • Serve on its own or with crusty bread, if desired.