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Meatball and kale soup
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 4
Sausages make quick and moreish meatballs in this hearty soup from Silvana Franco
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Ingredients
Method
1. Split the sausage skins lengthways and remove the meat, then roll it into small balls. Heat the oil in a large saucepan, add the meatballs and fry on a high heat for a few minutes until browned all over.2. Add the onions and garlic to the pan, turn the heat down and gently cook for a further 5 minutes until softened.
3. Stir in the fennel seeds and the smoked paprika along with the passata and chicken stock. Simmer for 8-10 minutes until the soup thickens slightly. Add the kale and cook for a further 5 minutes until the leaves are tender, season, then serve.
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