Sohla El-Waylly Instagram – It’s cold outside, so stay in and let @getir_us deliver everything you need (in literally 10 to 15 minutes) to make this cozy meatball soup! Use code SOHLA to get $20 of free groceries for just 2c #ad Sofrito Chicken Meatball Soup 1/2 cup torn bread 3 tablespoons milk or water 1/4 cup plus 2 tablespoons olive oil, divided 2 medium onions, chopped 2 medium red bell peppers, chopped 5 garlic cloves, chopped kosher salt 2 teaspoons smoked paprika, divided 1/2 cup parsley, chopped, plus more for garnish 1 lemon freshly ground black pepper 1 large egg 1 pound ground chicken 2 quarts chicken broth 1 can chickpeas, drained 1 bunch kale, stemmed and chopped 1. In a large bowl, mix bread and milk; set aside. 2. In a large pot, combine 1/4 cup oil, onions, pepper, garlic, and a big pinch of salt. Cook over medium heat, stirring frequently, until jammy and tender, 30 minutes. Add 1 teaspoon paprika. 3. Add half the pepper mixture to the bread mixture. Add the parsley, finely grated zest of the lemon, 1 teaspoon salt, pepper, and egg. Mix well. Add chicken and knead thoroughly until combined. 4. Add broth to remaining pepper mixture in pot. Add chickpeas and kale, season with salt and pepper, and bring to a bare simmer. 5. Form chicken mixture into ping pong sized balls and drop into soup. Cover and cook gently until cooked through, 20 minutes. 6. Meanwhile, in a small skillet combine remaining 2 tablespoons oil and 1 teaspoon paprika. Cook until fragrant, 1 minute. Garnish soup with paprika oil, parsley, and lemon juice.