Chicken Meatball Soup With Cavolo Nero | Donna Hay

Ingredients

• 800g chicken mince
• 4 cloves garlic, crushed
• 1 brown onion, finely chopped
• ½ cup (40g) finely grated parmesan, plus extra to serve
• 2 cups flat-leaf parsley leaves, finely chopped
• 1 teaspoon sea salt flakes
• 1 teaspoon cracked black pepper
• 2 tablespoons extra virgin olive oil
• 2 stalks celery, finely chopped
• 2 litres hot chicken stock
• 100g cavolo nero leaves