Creamy Potato Pepper & Kale Soup With Asiago Meatballs - I Feel Like Cooking

Ingredients

• 1 ¼ lean ground beef
• ¾ C rough grated asiago cheese
• 3 T Italian bread crumbs
• 1 T Herbs de Provence seasoning
• 1 t Worcestershire sauce
• 1 t Dijon mustard
• 1 large egg
• ¼ C chopped white onion
• ¼ C fresh flat leaf parsley chopped finely
• Zest of 1 lemon
• 1 large garlic clove chopped
• ½ T salt, ¼ t black pepper
• 3 T good olive oil
• 1 beef bouillon cube dissolved in 6 C boiling water
• 3 C russet potatoes peeled and diced small
• 2 large carrots
• ½ large red pepper diced
• ½ yellow pepper diced
• 3 stalks celery sliced
• Small handful of fresh sage leaves chopped
• 1 t kosher salt and ¼ t black pepper (just season to taste)
• 1/3 C heavy whipping cream
• Juice of one lemon, about 2 T
• 2 C leafy beet greens, stalks trimmed off and loosely chopped