Kale and Meatball Soup

We have been experiencing a rainy, cool May here in San Diego. As a result, I have been craving soup and not just any soup – this Kale and Meatball soup!

Cravings often signal the body to give it what needs!

I have been craving greens and carrots lately. This may be my body’s way of telling me I need more Vitamins A and C. I have decided to indulge!

Interesting fact: carrots actually help the body clear estrogen in the healthiest way. Both men and women need estrogen and we also need to clear it out of the body. Carrots help do this. Food is medicine!

The Farmer’s Market Is A Perfect Place To Indulge!

I felt inspired to make the soup after visiting the Solana Beach Farmer’s Market last Sunday.

It was actually a beautiful, sunny day and I enjoyed soaking up the sun, discovering new products (Argan oil and dairy-free dips made with almonds), and tasting some of the delicious food there.

Farmer’s markets are great places to discover innovative foods and other products, stock up on healthy, organic fruits and vegetables, and support local farmers and businesses at the same time!

The kale, bell peppers, carrots, and onions beckoned me!

The soup was hearty, tasty, and nourishing, and abundant!

There was a lot leftover, too, and I love leftovers! The flavors mesh even more and all the work has been done so just heat it up and you’ve got another meal.

The Recipe:

As always, use organic whenever possible and adjust ingredients as you see fit!


  • onion (1)
  • leeks (2)
  • scallions (4)
  • garlic (6 cloves)
  • avocado or olive oil
  • carrots (assorted baby)
  • bell peppers (1 red, 1 orange)
  • baby gold potatoes (16 ounces)
  • grass-fed beef (2#)
  • Italian spices (rosemary, thyme, oregano, basil)
  • chicken bone broth (2 cartons)
  • diced tomatoes (2 large cans)
  • fresh cilantro and parsley
  • fresh pepper
  • kale, chopped (1.5 bunches)


  1. Chop and saute onions, leeks, scallions, garlic in oil in a large pot.
  2. Add chopped bell peppers and carrots. Cook on medium heat for 10-15 minutes, stirring every few minutes.
  3. Wash and boil potatoes in a separate pot and drain when a fork pierces not too easily (potatoes will cook longer once in the soup!)
  4. Add Italian spices to meat and form into small balls. Set aside.
  5. Add chicken broth and diced tomatoes
  6. Bring to a slow boil, add the cilantro, parsley, kale, and fresh pepper, and then simmer for 10-15 minutes.
  7. Drop in the meatballs. They cook quickly, 10-15 minutes!


Tip: Chop and saute the vegetables and boil the potatoes early in the day. Add the broth and tomatoes and let simmer for a short while. Turn off heat, letting the soup sit and develop flavor throughout the day. One hour before dinner, bring to a slow boil, add the potatoes and drop in the meatballs.

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