Italian Wedding Soup with Chickpea Meatballs

A healthy and hearty stew perfect for cold winter days.

96 oz of Unsalted Vegetable Broth (approximately)
1 small head of Kale, stems removed and chopped into bite size pieces
7-8 carrots, finely chopped
1 medium yellow onion, chopped.
1/2 teaspoon Red Pepper Flakes
1 tablespoon Coconut or Olive Oil
1 can Chick Peas
1 cup Chick Pea Flour
1 tablespoon + 2 tablespoons Lemon Juice
1/2 cup finely chopped fresh Parsley, plus 1/3 cup loosely packed Parsley leaves
1/2 tablespoon Olive Oil
Salt
Pepper

View the full recipe at Lorimer Street Kitchen →