- 10 Minutes
- 45 Minutes
- 4 - 6
- Heat a large, heavy-bottomed pot over medium heat. Pour in olive oil. Add onions and garlic with 1/4 teaspoon of salt, and stir. Cook for 15 minutes, stirring occasionally, until very soft and fragrant.
- Add cubed potatoes, chicken broth, remaining 1/4 teaspoon salt, cracked black pepper, and oregano. Stir, then cook for 15-20 minutes until potatoes are tender.
- Add meatballs, fresh greens, and jalapeños (if desired). Stir, and cook an additional 15 minutes until greens are wilted and meatballs are warmed through. Carefully taste the soup as it cooks, and adjust with more salt, pepper, or oregano if desired!
- Immediately ladle soup into bowls, and serve hot!