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When it is cold outside a big bowl of Italian Meatball Soup is a surefire way to warm up! It is packed with your favorite Italian flavors, lots of healthy kale and does not take hours to prepare. Sounds pretty good, right? By the way, it is “Italian” due to the flavors not because it is an old family recipe. That shouldn’t be all that surprising to hear since I am Irish and not Italian, lol.
I created this soup keeping Whole30 January in mind, so there are no grains, dairy or pasta components in this soup. Fear not, I have recipe adaptations for you a bit further down if that is not your thing.
How to make Italian Meatball Soup
Making the Meatballs:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper (or foil) and set aside.
Place the ground pork, garlic, parsley, salt, pepper and red pepper flakes in a large bowl.
Thoroughly combine the mixture. Shape the meat mixture into small, 1-inch balls. I used a mini cookie scoop to make this easier.
Place the meatballs on the prepared baking sheet. (I had 28)
Place in the oven and bake for 10 to 12 minutes, until the internal temperature reaches 160 degrees.
Remove from oven and set aside to cool.
Making the Soup:
Heat the oil oven medium heat in a large soup pot or Dutch oven. Add the onion and cook, stirring occasionally, until softened and translucent. About 7 to 10 minutes.
Add the minced garlic and cook while stirring until aromatic, about 1 minute.
Stir in the tomato paste, Italian seasoning, parsley, sea salt and red pepper flakes to the onions.
Heat and stir until heated through and aromatic, about 2 minutes.
Pour in the chicken stock and diced tomatoes with their juices, stir to combine. Next, add the chopped kale and meatballs to the pot.
Stir to combine trying to get the kale into the liquid. Raise the heat to HIGH and bring to a boil.
Reduce heat back down to medium and continue to simmer until soup is heated through and the kale is wilted but still tender.
Ladle the soup into serving bowls and garnish with sliced basil.
Can I make the meatballs ahead of time?
Yes, of course you can! Store in the refrigerator in an airtight container or zipper topped bag for up to 5 days, or in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or 300 degree oven.
Recipe Notes:
- Remove the center ribs in the kale, then slice into strips and bite-sized pieces.
- Feel free to substitute your favorite dark, leafy greens; chard, spinach, collard greens, escarole.
- I love fire-roasted tomatoes, but any diced tomatoes will work.
- You can substitute beef, turkey or chicken for the pork in the meatballs if you prefer.
- The crushed red pepper flakes do not add a lot of heat, it is more of a background flavor. Add more if you wish.
Recipe Adaptations
As I mentioned above, I kept this soup very clean and simple for those following a Whole30, Paleo or Keto diet. Here are some ways to change it up if you like!
- Garnish with 1/4 shredded or shaved Parmesan cheese.
- Add sliced carrots (2 medium) and celery (2 stalks) with the onions. Cook until tender.
- Need some pasta? Add 1 cup of your favorite pasta with the chicken stock. Cook until al dente.
More delicious soup recipes
- Instant Pot Minestrone Soup
- Parmesan Gnocchi Soup
- Roasted Red Pepper Soup with Grilled Shrimp
- Instant Pot French Onion Soup
- Roasted Cauliflower and Garlic Soup
- Creamy Parsnip and Apple Soup – This one is Irish. 😉
Enjoy!!
Italian Meatball Soup
Ingredients
For the Meatballs
- 1 pound ground pork
- 2 Tablespoons chopped Italian parsley
- 2 cloves garlic minced
- 1 Tablespoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes or more if desired
For the Soup
- 1 Tablespoon olive oil
- 1 cup diced yellow onion
- 3 large cloves garlic minced
- 1 Tablespoon tomato paste I used
- 1 teaspoon Italian seasoning crushed
- 1/4 teaspoon sea salt
- 1/8 teaspoon crushed red pepper flakes or more to taste
- 28 ounces fire-roasted diced tomatoes undrained - or 2) 14.5 to 15 oz cans
- 4 cups chicken stock
- 1 bunch kale, any variety or dark leafy green of your choice
- 1/4 cup fresh basil leaves sliced into thin strips
Instructions
For the Meataballs
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper (or foil) and set aside.
- Place the ground pork, garlic, parsley, salt, pepper and red pepper flakes in a large bowl.
- Thoroughly combine the mixture. Shape the meat mixture into small, 1-inch balls. I used a mini cookie scoop to make this easier.
- Place the meatballs on the prepared baking sheet. (I had 28)
- Place in the oven and bake for 10 to 12 minutes, until the internal temperature reaches 160 degrees.
- Remove from oven and set aside to cool.
For the Soup
- Heat the oil oven medium heat in a large soup pot or Dutch oven. Add the onion and cook, stirring occasionally, until softened and translucent. About 7 to 10 minutes.
- Add the minced garlic and cook while stirring until aromatic, about 1 minute.
- Stir in the tomato paste, Italian seasoning, parsley, sea salt and red pepper flakes to the onions.
- Heat and stir until heated through and aromatic, about 2 minutes.
- Pour in the chicken stock and diced tomatoes with their juices, stir to combine. Next, add the chopped kale and meatballs to the pot.
- Stir to combine trying to get the kale into the liquid. Raise the heat to HIGH and bring to a boil.
- Reduce heat back down to medium and continue to simmer until soup is heated through and the kale is wilted but still tender.
- Ladle the soup into serving bowls and garnish with sliced basil.
Notes
- Remove the center ribs in the kale, then slice into strips and bite-sized pieces.
- Feel free to substitute your favorite dark, leafy greens; chard, spinach, collard greens, escarole.
- I love fire-roasted tomatoes, but any diced tomatoes will work.
- You can substitute beef, turkey or chicken for the pork in the meatballs if you prefer.
- The crushed red pepper flakes do not add a lot of heat, it is more of a background flavor. Add more if you wish.
- Garnish with 1/4 shredded or shaved Parmesan cheese.
- Add sliced carrots (2 medium) and celery (2 stalks) with the onions. Cook until tender.
- Need some pasta? Add 1 cup of your favorite pasta with the chicken stock. Cook until al dente.
Nutrition
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