I heated up chicken broth in a saucepan and added a finely chopped yellow onion and two, large, finely-chopped garlic cloves. I made chicken meatballs with ground chicken, a small amount of breadcrumbs, garlic powder, poultry seasoning, parsley, and salt & pepper. I brought the broth up to a boil and added the uncooked meatballs. I reduced the broth to a simmer and let the meatballs cook for 15 minutes. Then I added a package of Kale Salad from the grocery store. It was mostly chopped kale with a little copped purple cabbage. I let the soup simmer for another 15 minutes until the meatballs were cooked through and the veggies were cooked but still firm.
The soup turned out well, and I really enjoyed the broth and veggies especially. The meatballs were tasty, but the texture was a little dense. It made 4 servings so I'll have more to enjoy over the next few days. Even if the outdoor temps aren't soup weather, at least I know my soup will warm me up in my chilly office.