Yummy Entrees – Portuguese Kale and Meatball Soup Recipe

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Serves: 4 as an entree or 6 as an appetizer

Ingredients:

• 1/2 large yam or sweet potato – peel and dice (white waxy potatoes can also be used but are not as flavorful)
  
• 3 tablespoons extra-virgin olive oil
  
• 1/2 large white onion – diced
  
• 6 garlic cloves – chopped
  
• 2 bay leaves
  
• 1 tablespoon herbs de Provence
  
• 1 tablespoon sweet paprika
  
• 1 teaspoon cayenne
  
• 2 large carrots – peeled and diced
  
• 1 pound kale – rough chopped
  
• pinch of salt, lots of freshly ground black pepper
  
• 1 (15oz) can garbanzo beans (chick peas) – drain and rinse
  
• 1 (15oz) can stewed tomatoes – diced or sliced
  
• 1 pound fresh sausage to squeeze out of their casings to make meatballs – we use spicy Italian turkey sausage
  
• 1 quart vegetable broth (chicken broth can be also used)
  
• Your favorite fresh, warm, crusty bread
  

Note: Prepare items as outlined in ingredient list.

Directions:

1. Heat 1 tablespoon olive oil in a large deep pot over medium high
2. Make meatballs by squeezing sausage out of casings directly into pot – cook for a few minutes on each side until lightly browned
3. Remove meatballs from pot and place on a paper towel – leave oil and juices in pot
4. Add 2 tablespoons of olive oil to pot and heat over medium high
5. Add yam or potatoes, onion and carrot, cover and cook for 5 minutes, stirring occasionally
6. Add garlic, bay leaves and kale to the pot
7. Cover pot and wilt kale for 2 minutes
8. Season with salt, pepper, herbs de Provence, paprika and cayenne
9. Add garbanzo beans, tomatoes, meatballs and broth to the pot
10. Bring soup to a full boil and cook about 10 minutes longer or until yams are tender

Serve soup with bread and butter.

Bon Appetit!

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