- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 3 stalk celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- 2 tablespoons curry powder
- Salt and ground black pepper
- 1/4 cup dry sherry, optional
- 2 quarts chicken stock
- 5 to 6 small red potatoes, chopped
- 1 bunch kale, stemmed, leaves chopped
- 1 pound ground beef
- 1/2 teaspoon nutmeg
- 2 (15-ounce) cans small beans (such as pinto or kidney), drained and rinsed
- 1 tablespoon Dijon mustard
- 1/2 cup grated Parmesan cheese, to garnish, optional
Place a large pot over medium heat with the olive oil. Add the onion, bell pepper, celery, carrots, garlic, thyme and curry powder to the pot. Season the vegetables with salt and pepper and sweat until tender, 5 to 6 minutes.
While the soup is coming up to a boil, in a medium mixing bowl combine the ground beef, nutmeg and some salt and pepper. Mix together to evenly incorporate the seasonings and then portion the beef into meatballs about 1 tablespoon in size. When the soup has reached a boil, add the meatballs, beans and mustard to the pot, season the broth with salt and pepper, and place a lid on the pot. Simmer the soup, gently stirring occasionally, until the meatballs and potatoes are cooked through, about 10 minutes.
Serve the soup garnished with Parmesan cheese, if using.