Delicous Chicken Meatball Soup Finished with Kale

Ingredients

• 1 pound ground chicken breast
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3/4 cup Fresh made breadcrumbs (dry works too)
• 1 egg, beaten
• 1 tablespoon canola oil
• 1/4 cup fresh chopped Basil
• 1 cup chopped onion
• 1 1/2 teaspoons minced garlic

• 4 cups water
• 1 (32 fluid ounce) container chicken broth (low sodium)
• 1 1/2 cups sliced carrots
• 1 1/2 cups chopped celery
• 1 clove garlic minced
• 1/2 bunch fresh minced sage
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves 
• 1/2 bunch chopped kale (ribs removed)

Directions

1. Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, basil, garlic and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
2. Bake at 400 degrees for approximately 15 minutes. Drain on paper towels.
3.  Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs, and fresh sage after 10 minutes. Cook another 15-20 minutes on low heat, add chopped kale and remove from heat. Let sit for 15 min stirring occasionally. Remove bay leaves, Serve and Enjoy- and don't forget to eat at room temperature to avoid flare-ups!
4. Quick note- you can add a can of white beans for added texture and protein if you like!