Beef Meatballs with Beans in Rich Tomato Broth

01Method

1. 1

   Heat olive oil in a deep skillet over medium heat, add the sliced onion, and cook gently for about 8 minutes until softened.

2. 2

   Season the ground beef and form it into 12 balls. Increase the heat, add the meatballs to the pan, and cook for approximately 5 minutes until browned on the surface.

3. 3

   If excess fat accumulates, remove the meatballs and onion, pat dry with paper towels, and wipe the pan clean.

4. 4

   Pour the tomato into the pan, add hot water equal to one can, and bring to a gentle simmer. Return the beans and meatballs to the pan, season well, and simmer for 10 minutes.

5. 5

   If desired, add the kale to the top of the broth and continue simmering uncovered for another 5 minutes until wilted. Ladle the meatballs and broth into bowls and stir a spoonful of pesto into each before serving.