Italian Meatball Soup with Greens

This soup was delicious and simple.  Everyone loved it.  A few people added sauerkraut in as well.


Meatballs (you could use any recipe for these)
1 onion
4 cloves garlic
1/4 c. parsley (leave out until Stage 3)
2 eggs
salt (I used about 1 tsp or so)
black pepper
2 tbsp. parmesan cheese (we're not eating dairy yet)
2 tbsp. psyllium seed husks (didn't have...don't know if it's legal)
1 1/2 lbs. ground beef (I used 2 pounds - you could probably use chicken or turkey as well)

Puree everything except the beef in the food processor - you could leave it a little chunkier if you want but my kids won't eat them that way.  In a separate bowl, mix the beef with the pureed stuff.  Shape into meatballs.

For the soup:
3 quarts homemade chicken stock (I used some beef broth too)
1 large bunch kale or spinach, chopped into bite-sized pieces (I used some of each - a LOT of each)

Bring the stock to a boil then reduce heat to a simmer.  Add the meatballs and gently drop in.  I didn't shape them before this stage.  Once it was simmering I made them and dropped them in one by one.  Simmer, covered, for 20 to 30 minutes then add the greens.  Let simmer for 10 to 15 minutes more.  Serve w/additonal parmesan cheese (if you're up to that Stage yet).



Without adding the parsley to the meatballs, this would be a Stage 1 recipe.  The parsley can be added in Stage 3.  Parmesan cheese can be eaten in Full.