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PdfKale Meatball Soup
In a medium pan, sautee onion in olive oil over medium high heat. Add butternut squash to pan and cook until softened (4-6 minutes).
Add in chicken stock, diced tomatoes, garlic, salt, pepper, paprika, Italian seasoning, red pepper flakes.
Add in meatballs (If raw, allow to cook for 15-20 minutes, until cooked through). If pre-cooked, cook for 5-10 minutes to warm to soup temperature. Bring to a boil and then simmer.
After meatballs have cooked, add in bunches of kale and stir until they wilt down.
Top with parmesan cheese and serve with crusty bread!