Kale Wedding Soup
1 quart homemade chicken stock
1 bunch organic kale, washed and chopped
3 organic eggs, slightly beaten
1/4 cup parmesan cheese, freshly grated
Sea salt
Freshly ground black pepper
*Fresh meatballs
Bring about 1 cup of the chicken stock to a boil in a medium saucepan; add the kale, reduce heat to medium low, cover and cook until kale is fairly wilted (about 20 mins). Add remaining chicken stock and let cook until kale is nice and tender (about 30-40 min) keeping covered. You may want to reduce the heat even further, to just a simmer. Meanwhile beat the eggs slightly in a bowl and stir in the parmensan cheese. When the kale is nice and tender bring to a slight boil and pour in the egg and cheese mixture. Let cook a few minutes to let the egg "set" slighly before stirring. When the egg is cooked, the soup is done. Season with sea salt and freshly ground black pepper to taste.
*Fresh baby meatballs make a nice addition. Simply take ground bison, beef or beef/pork combo and season with sea salt, black pepper, oregano or basil and a little parmesan. Roll into tiny meatballs and add to the broth and cook through slightly before adding the egg. Delicious!
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1 quart homemade chicken stock
1 bunch organic kale, washed and chopped
3 organic eggs, slightly beaten
1/4 cup parmesan cheese, freshly grated
Sea salt
Freshly ground black pepper
*Fresh meatballs
Bring about 1 cup of the chicken stock to a boil in a medium saucepan; add the kale, reduce heat to medium low, cover and cook until kale is fairly wilted (about 20 mins). Add remaining chicken stock and let cook until kale is nice and tender (about 30-40 min) keeping covered. You may want to reduce the heat even further, to just a simmer. Meanwhile beat the eggs slightly in a bowl and stir in the parmensan cheese. When the kale is nice and tender bring to a slight boil and pour in the egg and cheese mixture. Let cook a few minutes to let the egg "set" slighly before stirring. When the egg is cooked, the soup is done. Season with sea salt and freshly ground black pepper to taste.
*Fresh baby meatballs make a nice addition. Simply take ground bison, beef or beef/pork combo and season with sea salt, black pepper, oregano or basil and a little parmesan. Roll into tiny meatballs and add to the broth and cook through slightly before adding the egg. Delicious!