As busy as I may have been (and unfortunately too busy to post lately) I have still had time to bust out the occasional dessert every now and then. So, as I was perusing the aisles at Whole Foods recently, I came across these delicious looking chilean plums.
You see, I'm not really a plum type of person so this fruit and the fact that I actually put it in my basket is beyond me. They just looked delicious. This recipe is super simple, quick and great enough to make for company. Also, feel free to subsitute whichever stone fruit or even berry you would like in place of the plums that I used. I'm sure your results will be equally delicious. Enjoy!
Roasted Chilean Plum Shortcakes
Serves 8
Ingredients
Roasted Plums
2 pounds chilean plums, sliced 1-inch thick
1 cup sugar
1/2 cup tawny port wine or red wine
1 vanilla bean, split lengthwise
Shortcakes
1 cup cake flour
4 teaspoons baking powder
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1 cup all-purpose flour plus more for work surface
3 cups chilled heavy cream, divided
1/4 cup (1/2 stick) unsalted butter, melted
Directions
Roasted Plums
1. Preheat oven to 350°. Combine plums, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.
2. Roast until plums very tender and juices are syrupy, 25-35 minutes. Let cool. Discard vanilla bean.
Biscuits and Assembly
3. Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.
4. Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.
5. Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).
6. Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted plums and serve with whipped cream.
It is a New Year and as usual like all New Year's I have been busy counting points, tracking my weight all while running a food blog... Yeah. I know. Yet, sometimes I just can't help myself. I wanted to get back in the kitchen. Bake something. Anything.
So, I scrounged through my cabinets and came across dried cherries and chocolate. Great combo. Just ask well, anyone. I baked these up yesterday and yes, just in time for the game.
They are chewy, chocolaty and absolutely delicious. Blondies, and brownies have always been staples at game day parties and these were no different. Although the big game is a couple of weeks away, pin this, bookmark this or just plain print this recipe out as these are great for a crowd and no utensils are needed. Except maybe a plate or a napkin to catch those crumbs while you are glued to the tube. Enjoy!
Chocolate- Cherry Blondies
Makes 24 Bars
Ingredients
2 2/3 cups all-purpose flour (spooned and leveled)
4 teaspoons baking soda
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup dried tart cherries
Directions
Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.
In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.
Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely in pan on a wire rack.
If your anything like me, by the time the weekend after Halloween rolls around, you are in a candy coma. Sure, eating multiple fun sized candies night after night paired with a glass wine may sound great. However, I think my hips as well as my taste buds are starting to suffer.
When I came across this easy recipe from Bon Appetit a couple of years ago that enabled one to "use up leftover candy", I was pumped! YES! Yet, once I started reading it, it seemed to be anything BUT true leftover candy bark. They wanted me to have everything from Butterfingers to Heath Bars. And let's get real, how many Heath Bars do you remember getting when you were a kid or better yet, how many Butterfinger's are left behind after let's say, day one after Halloween. Nada at this house.
I finally decided to use this recipe as a guideline. I still did the white chocolate drizzle with the bittersweet chocolate and the honey-roasted peanut thing, however, I ended up using literally whatever chocolate or nut based candy that I had left. In this case, that would be Crunch Bars, Reese's Peanut Butter Cups and Pay Day's.
So, go ahead and make a batch and whatever you don't eat up right away stores well in an airtight container in the fridge for about 2 weeks. Enjoy!
Leftover Halloween Candy Bark
Ingredients
1 pound bittersweet chocolate chips
3 2.1 ounces of Chocolate Candy (Butterfinger etc.) cut into irregular 1-inch pieces
3 1.4 ounces of of Chocolate Based Candy (Crunch Bars etc.) cut into irregular 3/4 inch pieces
8 0.55 ounce Peanut Butter Cups, cut into 8 wedges or another candy of your choosing
1/4 cup honey roasted peanuts
3 ounces high-quality white chocolate, chopped
Reeses pieces or any type of M&M's
Directions
1. Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12x10-inch rectangle). Sprinkle with the chocolate based candy making sure all pieces touch melted chocolate to adhere.
2. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and or M&M's over, making sure candy touches melted chocolate.
3. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
While I do understand that the Fall season is upon us in most parts of the country, this Fall will be one of the first in over seven years that I have spent back on the West Coast. Yes, that's right. All those yummy pictures and speaking about moving again via Twitter was the result our move back to Los Angeles and I will post a bit more later in terms of our drive over.While I am a bit sad to miss out on the seasons truly changing, I can't complain when a Southern Californian's idea of winter is a light sweater and a hot latte sitting on the beach.
So, as the rest of the country bids adieu to tomato season fairly recently, us here in the Golden State are still hanging on. However, I guess since there is some roasting going on with this recipe there still is a bit of Fall in there and yes it is absolutely delicious and an excellent, easy dish to serve for company. Enjoy!
Chicken with Herb-Roasted Tomatoes and Pan Sauce
Serves 4
Ingredients
1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
Directions
1. Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
2. Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
3. Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
4. Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
I am a complete fan of boozy treats. Especially ones that involve chocolate and Bailey's of course. However, when my friend Britany pointed out this dessert that incorporated a Sangria into a dessert, I was all game. So, we headed out to make it and it surely did not disappoint. We doubled the recipe so that there would be enough for a crowd.
This granita would be perfect to serve during this Labor Day weekend. Summer's last hurrah that involves Summer's best drink: Sangria turned into a cold treat. Enjoy!
Sangria Ice
Serves 6
Ingredients
1 cup 100% Concord grape juice
1/4 cup sugar
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon peel
1 3/4 cups fruity red wine
Directions
1. Combine juice and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring until sugar dissolves. Remove from heat. Stir in rinds, cool completely. Strain mixture through a fine sieve into a bowl; discard solids. Stir in wine. Pour into an 11 x17 inch baking dish. Cover and freeze for about 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 5 hours or longer if recipe is doubled). Remove mixture from freezer; scrape entire mixture with fork until fluffy.
How many of your parents would tell you where they were at the day that JFK was killed? It was something ingrained in their memory and one that they would never forget. However for my generation our JFK moment was more musically based. Sure they had Janis, Jim and Jimi pass but ours was special in our own way. A certain someone with the last name of Cobain. Okay, okay, Kurt Cobain, April of 1994.
Then there were the bands that seemed like they would last forever. You know the ones that you would blast in your bedroom while getting ready for a night out or even in your car with friends on the way to the next house party.
For me, and my generation, Beastie Boys was the epitome of cool and once you put that tape in your walkman (NO...SLEEP...TILL BROOKLYN!!! Waaaa waaaa... Yes that was supposed to be a guitar riff there) a cruddy day turned brighter. Sure sounds cheesy, but let's get real, it was the truth.
However, my favorite song of all time?! SABATAGE!!!! I swear I'm still 14 in my bedroom watching the best video EVER!!!!! I mean seriously, check out those staches! Swoon!
So, imagine me having another Cobain moment when visiting Los Angeles a few weeks back realizing that Adam Yauch aka MCA had passed. Yes, a founding member of such an iconic band and numero uno memory maker growing up. Bummed to say the least.
When I proposed to put on a Beastie Boys themed party for Foodbuzz's monthly 24x24 party, I was pumped when they accepted it! Although the concept of making food referenced from Beastie Boys songs is nothing new, I felt this was the perfect way to say thank you for the memories and for my friends and I to have a blast eating food with a twist that has been referenced from their songs.
We started out with our very own "Graffiti Wall" where I had put up a blank canvas for us to spray paint to our heart's desires. Although as you can see none of us are very good graffiti artists.The extent of us painting our name was about as far as we got. But, hey we tried and had a blast doing so!
So, we started out our "A New Style" dinner party with none other than a Brass Monkey Cocktail. Now, it wasn't a real Brass Monkey (40 oz. with some of it poured out until you reach the 40 oz. type on the bottle then add in OJ), but we had a good ol' bottle of Olde English waiting in case anyone was brave enough.
However, I must admit this is a song that holds special meaning. I mean how could I forget the fact that our pom coach in EIGHTH grade had us do a dance to this. Ummmm, I don't think she had any clue what a brass monkey was and we laughed everytime we would perform it.
Peruse, enjoy and reminiscence your own Beastie Boy moments and I would love to give out a big thank you to Foodbuzz for sponsering our "New Style" dinner party and a big thank you to MCA from Beastie Boys. Thank you for the memories!
"Brass Monkey" Cocktail
Brass monkey- That funky monkey- Brass monkey junkie- That funky monkey
Ingredients
1 oz. Gin
1 oz. Tequila
1 oz. OJ
1 oz. Grapefruit Juice
Dash of Triple Sec and Sour Mix
Directions
1. Combine all ingredients in a cocktail shaker with ice, shake then serve with orange slices if desired.
Sweet and Salty Popcorn
From Shadrach
Vicious circle of reality since the day you were born- And we love the hot butter on what? The popcorn!
Ingredients
6 cups fresh popped popcorn
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 teaspoons confectiner's sugar
Directions
1. Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir together. Drizzle over the popcorn, tossing to coat. Serve or store in an airtight container for up to 1 day.
Recipe adapted from Country Living
Smoked Pork and Beans
From The New Style
B-E-A-S-T-I-E, what up Mike D?
Ah yeah, that's me
I got franks pork and beans
Always bust the new routines
Ingredients
1.5 pounds smoked pork neck bones
1 lb. dried cannellini beans
1 onion, chopped
3 cloves garlic, chopped
2 carrots, peeled and diced
3 cups water
3 cups chicken stock
2 bay leaves
1 14. oz can of diced tomatoes
2 sprigs of fresh rosemary
1.5 tablespoons olive oil
Directions
1. Heat olive oil in a dutch oven. Saute onions, garlic and carrots until tender, about 6 minutes or so.
2. Add the pork bones, water, stock, bay leaves and rosemary. Bring to a boil. Add the dried beans and turn down to a simmer.
3. Cover and cook for 2 hours. Test the beans and make sure they are starting to become tender.
4. After 2 hours, add the can of tomatoes and turn the bones, simmer another hour.
5. Remove the bones from the pot and when cool enough, shred the meat that is on the bones with two forks. If it falls off the bone you will know it is ready.
Recipe adapted from Stacey Snacks Online
Pesto Pizza
From B-Boys Makin' With the Freak Freak
Yeah, The B-Boys Makin' with The Freak Freak
Mario's nagging Nonni's about the pesto pizza
And then he's on a mission and he's checking for peacha
Ingredients
1/4 cup basil pesto
2 precooked pizza crusts (8-inches)
1 sliced plum tomato
1 large fresh mozzarella ball, sliced
Coarse salt and ground pepper
Directions
1. Preheat the oven to 450 degrees. Spread basil pesto on each of the two pizza crusts.
2. Layer each crust with plum tomato and mozzarella slices. Season with the salt and ground pepper.
3. Transfer to a baking sheet; bake until cheese has melted and crust is golden brown; about 10 minutes.
Recipe from Marthastewart.com
Cucumber and Mango Salad
From So What Cha Want
Well I'm as cool as a cucumber in a bowl of hot sauce
You've got the rhyme and resaon but no cause
Ingredients
1 cucumber peeled and sliced 1/4 inch thick
.50-.75 tablespoons Siracha sauce
1 mango peeled and cut into 1/4 inch thick
1/2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sour cream
Mint sprig for garnish
Directions
1. In a mixing bowl combine the cucumber, mango, siracha, sugar, kosher salt and black pepper.
2. Marinate for at least 20 minutes.
3. Get rid of excess liquid, add sour cream, toss and garnish with the mint sprig.
Adapted from Cholula
Vanilla and Cinnamon Challah Bread Pudding topped with a Matzoh Streusel
From The Hard Way
Sneak between the sheets so hide like matzo
Holler back challah bread...next
Ingredients
10 cups challah bread, in chunks
1 (12 oz) can evaporated milk
1 cup whole milk
1 cup half and half
8 eggs lightly beaten
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/8 teaspoon salt
2 cups apples, peeled and coarsely chopped
3/4 cup raisins
Streusel
.75 package of matzo pulsed to a fine powder in a food processor
2 sticks unsalted butter, melted
1.5 tablespoons cinnamon
1/4 cup granulated sugar
Directions
1.Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.
2. Place the bread chunks in a large mixing bowl.
3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt and pour this mixture over the bread chunks and let stand for 10 minutes.
4. Fold in the apples and rasins, if using, then spoon the mixture into the prepared pan and top with the streusel. The Streusel: Mix all ingredients together until crumbly.
There seems to be a theme this week on Gastronome Tart. Baked goods. However, I can't help myself. I have a massive sweet tooth that has been hard to shake ever since my discovery of twinkies as a kid. Hard. To. Shake.
But, with that comes my conscience to eat healthy every now and then. So, when I came across a recipe for Chocolate Chip Blondies from Chocolate Covered Katie, I was intrigued to say the least.
So, I made them and added a bit of my own touch. The hubby liked them, although I will say he wasn't as keen on them as I was. They are almost so healthy that instead of eating them for just dessert, I found myself eating them as a snack! Healthy indeed. Enjoy!
Surprise Blondies
Makes 9 Bars
Ingredients
1.5 cups chickpeas
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup brown sugar
2 teaspoons vanilla extract
1/4 cup ground flaxseed
1/4 cup almond butter
1/2 - 3/4 cup almond milk
1/3 cup dark chocolate chips
Directions
1. Preheat the oven to 350 degrees. Place the chickpeas in a food processor and process just until beans are chopped up a bit and almost on the verge of becoming a paste. Add beans to a mixing bowl and mix all the ingredients except the chips until every thing is incorporated. The batter will be thick like cake batter, but should be smooth enough where you will be able to spread it once it is put into the baking pan. If not, add more almond milk (start off with 1/2 cup). Add the chocolate chips and mix until combined.
2. Fill a greased 8x8 inch pan with the batter. Smooth with a spatula and tap the pan on a flat surface to further smooth the batter. Bake for 40-45 minutes. The blondies will look slightly undercooked, yet do firm up a bit once they cool.
Majority of the time, I'm looking for a fast lunch that can be put together on the fly. Because let's face it, I'm usually thinking about the "real" main meal of the day... supper! Oh yeah and dessert too.
However, as of late, I have been having tons of fun picking out fantastic lunches that I can put together quickly and that are reaping with as many healthy benefits that I can pack into one meal. Which is why salads of all sorts have been in my repertoire lately.
As we near the end of winter, our roasting days will be behind us until fall. I love the depth of flavor that roasting brings, so when I came across this salad that included roasted veggies, I was all game. Delicious, healthy and simple indeed. Enjoy!
Quinoa Salad with Chickpeas and Roasted Vegetables
Serves 4
Ingredients
1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower, trimmed and cut into florets
1.5 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup quinoa
1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice
1 can chickpeas, rinsed and drained (I prefer to use beans I have soaked and cooked myself)
6 scallions, trimmed and thinly sliced
5 ounces baby greens
Directions
1. Preheat oven to 450 degrees. Place carrots, cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Transfer half the vegetables to a second baking sheet. Spread veggies on both sheets in a single layer and roast until browned and tender, 25-30 minutes, rotating halfway through roasting. Let cool to room temperature.
2. Meanwhile, cook quinoa according to directions.
3. Make dressing; In a small bowl, whisk together lemon zest and juice and remaining 1 tablespoon oil; season with salt and pepper.
4. In a large bowl, combine roasted veggies with quinoa, chickpeas, and scallions. Place baby greens on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to quinoa mixture and toss.
As many of you may already know, last month brought some new changes into our household. As the New Year was beginning, we did what almost all people seem to do come January 1. We started on those resolutions and one of those resolutions was to eat healthier on a more regular basis.
The hubby and I were never "bad" eaters. We love kale and wouldn't inhale fast food on a regular basis and we never drink soda. However, we just felt as if we need to be more aware of what we are putting into our mouths. While we don't buy large amounts of processed foods, once we started our yearly detox, this year we were shocked to realize just how much we did eat and we thought we didn't eat that much processed foods!
Snacks was the obvious culprit. Sometimes it was so much easier to just grab a granola bar or protein bar (all those chemicals in them now make my stomach churn) and this has been the main thing that has stuck with us. Eating less processed foods and snacks was our numero uno offender.
Since I am a beekeeper and have tons of honey in my house, any recipes that feature this ingredient are a hit with me and the whole wheat and flaxseed in these muffins make them a great and healthy snack. Enjoy!
Whole-Wheat-Applesauce Mini Muffins
Makes 2 dozen
Ingredients
Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1.5 cups plus 2 tablespoons whole-wheat flour
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated ginger
1/2 teaspoon vanilla extract
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats
Directions
1. Preheat oven to 350 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15-20 minutes. Spread in an even layer on a rimmed baking sheet and let cool completely.
2. Transfer to a large bowl, and stir in buttermilk, egg, honey, ginger and vanilla. Let stand for 10 minutes.
3. Meanwhile, whisk together the flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
4. Spoon batter into prepared tins using a small scoop (about 1-2 tablespoons) Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into the center comes out clean, 21-23 minutes. Let cool completely in pans on wire racks.
I don't know about you, but I sure have been missing winter. To be honest, as brutal as the past few have been, I was truly looking forward to some more brutal winter weather this year. Blame it on growing up in Arizona I guess.
While it obviously does snow in the northern part of Arizona state, I on the other hand was smack dab in the middle. Middle of a desert concrete jungle where sixty degree weather warranted mittens. I know. I literally have to laugh at that one. Sure, where I live now isn't considered a winter wonderland most winter's, however it sure beats playing in that one patch of snow when we did go up north as a kid. Because, you see, if it does snow, there sure is more than one patch.
It's almost as with every place that we move to, the colder it is in the winter, the better. So, imagine my disappointment when I learned we were moving further south in Virginia. All the way down to Hampton Roads. Ugh... South? I just can't seem to get above that Dixie line these past few years.
However, winter has decided to come out and play in little spurts this year. Such as this past weekend. Snow! Okay, snow that literally melted when it reached the ground, but whatever... Snow! And as with all things winter, comes the chill. Which completely warrants a nice bowl of hot soup. This soup is a healthier version of the classic italian wedding soup. However, instead of using red meat, this recipe opted for ground turkey and since I absolutely love kale, let's add a bit of that in as well. It's a power packed soup that is sure to envoke the best feeling's of winter. Enjoy!
Italian Wedding Soup with Kale
Serves 6
Ingredients
1 pound lean ground turkey meat (I used 97% lean)
2 garlic cloves, minced
1 large egg, beaten
1/2 cup plain breadcrumbs
1/4 cup grated parmesan cheese, plus more for serving
1. In a large bowl, combine the turkey, garlic, egg, breadcrumbs, parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Roll tablespoonsfuls of mixture into balls.
2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs, cook, without stirring, until meatballs float to the surface, about 5 minutes.
3. Add as much kale as the pot will fit.Cook, gradually adding all kale, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with more broth if desired. Season with salt and pepper. Serve soup sprinkled with more parmesan.
