1/2 pound kale, chopped
3 tablespoons olive oil
2 sweet onions, thinly sliced
salt and pepper, to taste
3 cups chicken stock
24 small meatballs
Parmesan Reggiano cheese, shaved for garnish
Bring a large pot of salted water to boil. Add the kale and cook for 4 minutes. Quickly drain and rinse in cold water. Set aside.
Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the onion and season with salt and pepper. Saute for 12 to 15 minutes until the onions are golden brown and caramelized.
Add the stock, kale and meatballs to the onions and heat through.
Ladle the soup into small cups (8 servings) or bowls (4 servings) and garnish with shaved Parmesan Reggiano.
Advance Preparation: The onions may be caramelized up to 2 days in advance. The soup may be frozen for up to 4 weeks.