Meatball, Mushroom and Kale Soup | Oregonian Recipes

Ingredients

• 8 ounces ground beef (85 percent lean)
• 1/4 cup bread crumbs
• 1 egg
• 1/4 small onion, minced
• 2 small cloves garlic, minced or pressed
• Salt and freshly ground black pepper
• 1 to 2 tablespoons olive oil, plus more if needed
• 8 ounces mushrooms, thickly sliced (you can use a mix of white, brown and portobellos)
• 1 tablespoon soy sauce
• 1 1/2 quarts beef broth (divided)
• 1/2 large bunch fresh kale or similar sturdy greens, washed, stemmed and coarsely chopped
• 1 pinch dried thyme
• 1 pinch dried sage