Ingredients
- 2 tablespoons avocado oil, divided
- 1 small onion, chopped
- 1/4 cup diced celery
- 2 cloves garlic, minced
- 1 pound ground pork
- 1/2 teaspoon salt
- 1 teaspoon dried basil, divided
- 6 cups of vegetable or pork broth
- 1/2 pound baby red potatoes, chopped
- 1 teaspoon paprika (can use smoked)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 cup chopped kale (I use frozen)
- 1 cup whole milk or heavy whipping cream (depending on how creamy you want it)
How to Make
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Step 1: Mix the ground pork, salt, and 1/2 teaspoon of the dried basil and shape into bite-sized meatballs.
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Step 2: Heat 1 tablespoon of the oil in a heavy bottom pot or Dutch oven over medium-high heat. Add the onion, and celery, and cook until the chopped onion is translucent, add the minced garlic and cook for another minute or so until the minced garlic becomes aromatic.
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Step 3: Spoon the mixture into a bowl and set aside.
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Step 4: Add the remaining oil and the meatballs and cook until the meatballs have browned.
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Step 5: Return the celery and onion mixture to the pot along with the broth, diced potatoes, paprika, ground black pepper, the remaining dried basil, and red pepper flakes, if using. Bring to a boil and reduce heat to medium-low, simmer for 45 minutes.
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Step 6: Add the kale and increase the heat to medium. Cook for another 10 minutes.
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Step 7: Add the milk or cream and heat through.
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Step 8: Ladle into bowls and enjoy!
We hope you enjoy this recipe!
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