Kale and Meatball Soup

Kale and Meatball Soup

1/2 pound ground beef

1/4 pound ground turkey

1/2 C diced onion

1 clove garlic

1 slice PALEO bread

1/4 tsp salt

1/4 tsp ground pepper

3/4 tsp of your favorite herb mixture

3 TBL milk

8 C beef or chicken broth

1 can small white beans drained

1 large carrot diced

3 C kale or more to taste, cleaned

Heat oven to 350 degrees.  Combine beef and turkey with 1/4 C onion, garlic, salt, pepper and 1/4 tsp of spice mixture in a large bowl.  Add milk and bread in a separate bowl to moisten bread, add to meat mixture.  Make 1 inch meat balls and place them in a single layer on a lined, rimmed baking pan.  Cook approx 20 mins, drain excess grease from pan.  Combine broth remaining onion, white beans, diced carrot and remaining 1/2 tsp of spice mixture in a large stock pot over med to high heat.   Bring to a boil, add meatballs and chopped kale.  Reduce heat and simmer for 15 minutes, until vegetables are cooked to your liking.  I personally do not add the kale until right at the end, I like mine a bit firm.