|olive oil: 8 Tbl|
|onions: 2 (sliced)|
|kale (chopped): 1 cup|
|chicken broth: 4 cups|
|parmesan cheese (grated): 4 Tbl|
|white bread: 1 slice (soaked in 2 tbsp milk)|
|pork chops: 250 g (minced)|
|salt: 1 tsp|
|eggs: 1 (yolk)|
|parsley: 2 Tbl (chopped)|
|garlic: 2 cloves (crushed)|
|parmesan cheese (grated): 2 tsp|
Heat 3 tbsp of olive oil in a heavy pot. Add the onion, season well and cook until brown and caramclised.
Meanwhile bring a large pan of salted water to boil. Cook the kale for four minutes. Rinse well in cold water and drain.
For the meatballs, break up the soaked bread with your fingrs. Add the remain ingredients and mix well.
Roll the mixture into murble sized balls. Fry the meatballs in the remaining oil for a few minutes untill browned and cooked through.
When the onions are ready add the stock, kale and meatballs and heat through. Ladle into bowls and spoon the cheese over each before surving.