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Jack Meatballs in Tomato Broth

Ingredients

6 Classic Jack Meatballs

1 small shallot, thinly sliced

1 garlic clove, minced

2 tsp tomato paste

1 large tomato, seeds removed and diced

½ tsp white wine vinegar

2 cups kale or swiss chard, stems removed and torn into bite size pieces

Olive oil

½ c water 

Salt and pepper to taste

Freshly grated parmesan, for serving

Crusty bread, for serving 

Directions

  1. Heat oil in a skillet over medium heat. Add shallot and garlic, season with salt and pepper and cook for 2-3 minutes until softened. Stir in tomato paste and let simmer in the oil for another minute. Tomato paste should turn a bright brick red color. 
  2. Add diced tomatoes and season again with salt and pepper. Let tomatoes cook down, stirring occasionally for 5 minutes. 
  3. Stir in the vinegar and water, scraping the bottom and sides of the pan to release any stuck bits. Return to a simmer and let cook for another 5 minutes. For an even brothier dish, add another ¼ c water.
  4. Gently add the meatballs to the sauce. Simmer for 13-15 minutes, stirring frequently. 
  5. Stir in the torn kale, letting it wilt and soften, about 4-5 minutes. 
  6. Taste, season with salt and pepper and serve with freshly grated parmesan and crusty bread.

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