Italian Meatball Soup

Quick, easy, and really good.  Adapted from Blue Apron

1 pound of ground beef/meatball mix

1 onion, diced

½ bunch of kale

4-6 cups chicken stock

1/3 parmesan cheese

½ cup panko
1 can of diced tomatoes
1\2 cup barley

1 tsp each - Onion powder, garlic powder, paprika, celery salt, thyme

Combine the ground beef, breadcrumbs, half the cheese and half the spice blend; season with salt and pepper. Gently mix until just combined. Form the mixture into 24 to 26 equal-sized meatballs, each about 1 inch in diameter. Bake at 350 for 20 min.

Heat 2 teaspoons of olive oil on medium until hot. Add the onion and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Stir in the diced tomatoes, stock; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, add barley, simmer for 30 min.

Add the browned meatballs  Simmer, stirring occasionally, 3 to 5 minutes, or until thoroughly combined and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste. Divide the finished soup between 2 bowls. Garnish with the remaining cheese. Enjoy!