Creamy Potato Pepper & Kale Soup With Asiago Meatballs

Serves 6



1 ¼ lean ground beef
¾ C rough grated asiago cheese
3 T Italian bread crumbs
1 T Herbs de Provence seasoning
1 t Worcestershire sauce
1 t Dijon mustard
1 large egg
¼ C chopped white onion
¼ C fresh flat leaf parsley chopped finely
Zest of 1 lemon
1 large garlic clove chopped
½ T salt, ¼ t black pepper


3 T good olive oil
1 beef bouillon cube dissolved in 6 C boiling water
3 C russet potatoes peeled and diced small
2 large carrots
½ large red pepper diced
½ yellow pepper diced
3 stalks celery sliced
Small handful of fresh sage leaves chopped
1 t kosher salt and ¼ t black pepper (just season to taste)
1/3 C heavy whipping cream
Juice of one lemon, about 2 T
2 C leafy beet greens, stalks trimmed off and loosely chopped
Fresh thyme to garnish


  • For meatballs combine all ingredients well. Place in a large baking dish, touching. Bake in 375 degree F oven for about 20 minutes until done. Can be done first and then kept in fridge and reheated in a pan with a little water, or you can bake while the soup simmers.
  • For soup take large stock pot add the oil and bring to high heat until almost smoking. Add the onions, potatoes, carrots, peppers, and celery. Stir and cook until the onions are slightly translucent. Add the 6 C water with the cube dissolved in it. And the garlic. Stir and bring to boil, lower heat, and simmer for 15 minutes until carrots are soft. Add the salt and pepper and taste. Then add the sage and let simmer on low for about 10 minutes. Add the heavy cream and warm again until hot. Taste again and season with more salt and pepper as needed. Add the beet greens and let them wilt. Serve soup in bowls and top with the meatballs. Garnish with fresh thyme leaves and more cheese if desired.
  • NOTE:
    For creamier soup, cook with just 4 C of water and the cube and then add 1 C milk and 1 C heavy cream at end.

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