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Meatball Soup with Kale and Pasta Recipe

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4.4 from 9 reviews

This hearty Meatball Soup combines tender homemade beef meatballs with a flavorful tomato and vegetable broth, enhanced by the addition of pasta and nutritious kale. A comforting and satisfying meal perfect for family dinners or cozy nights.

Ingredients

Meatballs

  • 1 pound lean ground beef (93/7 works best)
  • 1 large egg (room temperature)
  • ¼ cup plain breadcrumbs
  • ¼ cup Parmesan cheese (grated)
  • 2 tablespoons onion (finely grated)
  • 2 garlic cloves (minced)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 1 medium red bell pepper (diced)
  • 3 garlic cloves (minced)
  • 1 (28-ounce) can fire roasted crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 ½ teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • ¾ cup small pasta (Ditalini recommended)
  • 2 cups kale (chopped)
  • Parmesan (grated, for garnish)

Instructions

  1. Prepare the Meatball Mixture: In a medium bowl, combine the ground beef, egg, breadcrumbs, grated Parmesan cheese, finely grated onion, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to ensure tender meatballs.
  2. Form and Brown Meatballs: Using a meatballer or medium spring-loaded cookie scoop, scoop about 1½ tablespoons of the mixture and form into rounded meatballs. Repeat to make approximately 20 meatballs. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs and cook for 5–7 minutes, turning occasionally, until browned on all sides. Remove meatballs from the pot and set aside.
  3. Sauté Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper, cooking for 4–5 minutes until they soften. Add minced garlic and cook for an additional minute until fragrant.
  4. Add Liquids and Seasonings: Stir in the fire roasted crushed tomatoes, low-sodium vegetable broth, salt, Italian seasoning, and crushed red pepper flakes. Return the browned meatballs to the pot and bring the mixture to a boil.
  5. Cook Pasta and Kale: Stir in the small pasta and cook uncovered for 7–9 minutes until tender. In the last 2 minutes of cooking, add the chopped kale and cook until wilted and tender.
  6. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot for a comforting, flavorful meal.

Notes

  • For best texture, avoid overmixing the meatball mixture.
  • If you prefer, substitute ground turkey or chicken for beef.
  • Ditalini pasta works well due to its small size, but any small pasta shape will do.
  • Adjust the red pepper flakes according to your desired spice level.
  • Leftovers keep well refrigerated for up to 3 days and also freeze nicely.

Find it online: https://dishcooks.com/meatball-soup-with-kale-and-pasta-recipe/