If you want more veg, you can add a bigger selection of leafy greens to this soup along with the kale.
Instead of adding grated Parmesan to the stock to give it extra ‘umami’, before you add the kale and meatballs, try adding a piece of parmesan rind to the stock and simmering it for 30 minutes until it is soft and sticky. It will add a lot of flavor. If you like the chewy texture, as my husband does, cut the rind into a small dice and add it back to the soup.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.