There’s something about a warm meal in a bowl. I’m kind of salad’s biggest fan, but in the winter, soup is a souper close second.
I was daydreaming about Italian Wedding Soup, and decided to make something kind of like that, but a little healthier. Lean ground chicken makes a quick and light meatball with no fillers. I add some red pepper flakes for some added heat, because I’m still convinced that spicy food makes me skinny.
Kale is one of those superfoods that is easy to add into your diet. Sliced into ribbons and stirred into steaming soup, it quickly wilts and adds only a mild flavor.
Today the Northeast is getting slammed with a snowstorm. My son received an alert from his old school saying that today is officially a SNOW DAY. Funny how the place they could not wait to leave is actually the place they kind of miss living.
So while over 50 million people are prepping for snow and bracing for the cold, I am torn between thinking “Thank GOD I’m not dealing with that,” and “I miss pretty white snow!”
My current weather forecast is sunny yet chilly. Upper 50’s and then 70’s tomorrow. I feel like I’m not being true to my Chicago heritage when I admit that I really don’t miss the cold.
Since it’s February, I’m still programmed for winter. A big pot of this soup quickly made on a Sunday is the perfect lunch for the week ahead. The best part? It’s souper healthy and will help you get ready for swimsuit season that is just around the corner.
- 1 lb lean ground chicken
- 1 tsp herbes de provence
- 1 tsp fennel seed
- 1/2 tsp salt and pepper
- 1/2-1 tsp red pepper flakes
- 1 carrot, peeled and diced
- 2 stalks, diced
- 1/4 onion, finely diced
- 1 garlice clove, minced
- 3 cups kale, sliced into ribbons
- 4-6 cups chicken broth
- Optional: splash or 2 of white wine
- With the back of a spoon, slightly crush fennel seeds.
- Mix fennel, herbes de provence, salt, pepper, red pepper flakes into ground chicken.
- Roll into mini balls.
- In a nonstick dutch oven, heat 1 Tbsp olive oil. Add meatballs and brown on all sides.
- Remove from pan and add onion, carrot, and celery. Saute until starting to soften, but not brown.
- Add garlic and saute 20-30 seconds. Add wine, if using.
- Pour in broth and simmer, covered, until vegetables are cooked through - about 25-30 minutes.
- Stir in kale and cook until it wilts.
- Lower heat and add meatballs. Don't boil or meatballs will dry out.
- Ladle into bowls and top with freshly grated parmesan cheese and additional red pepper flakes.