1. Prepare Vegetables

   Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

   • 5 , destemed, chopped Kale Leaves
   • 2 , sliced diagonally Carrots
   • 1/2 , diced Yellow Onion
   • 7 , chopped Garlic Cloves
   • 1 , shucked, kernels removed Yellow Corn on the Cob
2. Build The Soup

   In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.

   • 2 Tbsp Extra Virgin Olive Oil
   • 4 cups Vegetable Stock
   • 1 pinch Kosher Salt
3. Add Egg Noodles

   Add noodles to soup, stir. Let simmer for 6 minutes or until tender.

   • 2 1/2 cups , dry Egg Noodles
4. Add Meatballs

   Add meatballs to the soup and heat for 5 minutes if using fresh meatballs or 10 minutes if using frozen, or until heated through.

   • 8 , fresh or frozen, small Premade Store Purchased Meatballs
5. Serve

   Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.

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	Amount per serving	Daily value percentage
Calories	530 kcal
Total Fat	23 g	29%
Total Saturated Fat	7 g	34%
Unsaturated Fat	16 g
Low Cholesterol	65 mg	22%
Sodium	840 mg	35%
Total Carbohydrate	54 g	20%
Fiber Total Dietary	8 g	29%
Sugars Total	14 g
Good Source: Protein	25 g	50%
Excellent Source: Vitamin C	136 mg	150%
Calcium Ca	248 mg	20%

Load More

	Amount per serving	Daily value percentage
Iron Fe	4.5 mg	25%
Vitamin D	0.1 µg	0%
Potassium K	1280 mg	25%
Vitamin E	3.5 mg	20%
B-Vitamins
Thiamin	0.7 mg	60%
Riboflavin	0.6 mg	50%
Niacin	10 mg	60%
Pantothenic Acid	1.3 mg	25%
Vitamin B-6	0.8 mg	45%
Folate (B9)	219 µg	50%
Vitamin B-12	0.7 µg	30%

By Innit Culinary Team