Meatball and Winter Root Vegetable Soup with Kale
Curious about cooking with kale? Start here.
Prep: 20 min Total: 50 min
1 lb ground beef
2 tblsp each of pepper, salt, red pepper flakes, brown sugar, garlic powder, nutmeg and fennel seeds
2 long carrots, peeled and cut in rounds
1 onion, diced
2 stalks of celery, sliced
4 garlic cloves, chopped
2 rutabagas, peeled and diced
4 cups chicken stock
2 cups kale, removed from stems and shredded
Start by mixing all the spices with the ground beef and forming into mini meatballs. Heat your rice cooker on Sauté-Then-Simmer™ and brown the meatballs in 2 or 3 batches. Set aside.
Cook onion, celery, carrot and garlic until browned a bit. Add the broth, meatballs and rutabagas and let cook for 30 minutes or until rutabaga is soft enough to pierce with a fork.
Just before serving add kale and let cook for a few minutes until just wilted.