Kale is such a great green to put into a soup. It is not as flimsy as most greens, such as spinach, so it adds a ton of heartiness. This particular soup is very quick to make and is great for clean eating.
32 oz Chicken Stock
32 oz Vegetable Stock
1 1/2 lbs ground beef
8 oz baby carrots
1 large Russet potato
2 sprigs fresh Marjoram
2 sprigs fresh Oregano
6-7 cloves of garlic
1 tablespoon salt (and an additional teaspoon of salt for the meat)
1 bunch Lacinato kale
Cube the potatoes, slice up the onion, cut the baby carrots in half, mash the garlic. Add the vegetables to a large pot, top with chicken and vegetable stock and throw in the Marjoram and Oregano and 1 tablespoon of salt. Bring to a boil and turn heat down to MED. Simmer for about 15 minutes.
In mixing bowl, mix the ground beef and 1 teaspoon of salt. Form small meatballs the size of walnuts.
Add the meatballs to the soup and continue to simmer for about 10 minutes. Meatballs will float to the top, once they are cooked through.
Wash the kale and cut it into 1/4 inch strips.
Once the meatballs have floated to the top, you can now add the kale to the soup. Lightly press the kale into the soup (be careful not to press too hard, you don’t want to crush the meatballs.)
Simmer for an additional 5-7 minutes, until kale is tender..