K Lucian Jones

Ingredients:

Meatballs:
1 egg, beaten
1 lb ground pork
1/2 cup oatmeal
1/4-1/2 cup milk
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2 tsp Worcestershire sauce
2 cloves garlic, minced
1/2 small onion, diced
1 tsp dried thyme

Soup:
1-2 Tbsp olive oil
1 lb mushrooms, sliced
1 1/2 small onions, diced
2 stalks celery, diced
2-3 cloves garlic, minced
1 bunch kale, chopped
2 tsp dried thyme
1/4 cup butter
3-4 cups chicken or beef stock
1 1/2 cups heavy cream
Salt and pepper to taste

Directions:

1. Combine the meatball ingredients in a large bowl. Form the mixture into small meatballs (I used a 1.5 Tbsp cookie scoop).
2. Heat olive oil in a large dutch oven over medium high heat. Brown the meatballs on all sides. Remove the meatballs and set aside.
3. Brown the mushrooms in the same pan, adding a little bit of stock, water or white wine to deglaze the pan. Salt the mushrooms well. Cook until mushrooms are well browned, then add the onion and celery. Saute until soft and translucent, then add the garlic, thyme and black pepper.
4. Add the kale and cook until wilted, then add the flour. Stir in the flour and cook for a few minutes longer until everything is combined and the flour is slightly toasted. Add the stock and bring to a simmer.
5. Once the soup is simmering, add the meatballs and the heavy cream. Cover and simmer for 10 minutes. Serve hot.