Protein Swap | Goodfood Travels: Portugal's Caldo Verde with Sausage Meatballs
Potatoes & Kale
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Portugal, where a traditional soup called caldo verde lives up to its name with a good dose of leafy greens and smoky-sweet sausage flavours for contrast.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 450g Potatoes
- 1 Garlic clove
- 1 Bunch of kale
- 14g Parsley
- 1 Onion (or shallot)
- 12g Chicken demi-glace
- 20g Breadcrumbs
- 9g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, oregano, natural flavour, mustard, rosemary, smoked paprika, onion, coriander)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
39 g
Saturated Fat
15 g
Sodium
1440 mg
Total Carb
76 g
Sugars
12 g
Protein
36 g
Fibre
11 g
Preparation
Prepare & start the meatballs
- In a large bowl, combine the chorizo, breadcrumbs, 1 egg (double for 4 portions) and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 5 to 6 min., until partially cooked.
- Transfer to a plate and reserve the pot.
Mise en place
- Meanwhile, medium-dice the potatoes.
- Halve, peel and small-dice the onion.
- Mince the garlic.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Roughly chop the parsley leaves and stems.
Start the caldo verde
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the potatoes and onion. Sauté, 2 to 3 min., until beginning to soften.
- Add the garlic and spices. Sauté, 30 sec. to 1 min., until fragrant.
Continue the caldo verde
- To the pot, add the demi-glace and 3 ½ cups water (double for 4 portions); bring to a boil.
- Reduce the heat to medium and simmer, partially covered, scraping up any browned bits, 8 to 10 min., until beginning to soften; season with S&P.
Finish the caldo verde & meatballs
- Top the pot, add the meatballs, kale and 2 tbsp butter (double for 4 portions).
- Cook, stirring occasionally, 4 to 6 min., until the meatballs* are cooked through and the kale has wilted.
Plate your dish
- Divide the caldo verde and meatballs between your bowls.
- Garnish with the parsley. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
