| | | | | |

Italian Meatball Soup

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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.

A bowl of Italian Meatball Soup with a second bowl of soup and a dish of basil in the background

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.

Looking down on two bowls of Italian Meatball Soup and a small dish of basil

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.

Ground pork, chopped fresh parsley, minced garlic and onion powder in a large glass bowl

Thoroughly combine the mixture. Shape the meat mixture into small, 1-inch balls. I used a mini cookie scoop to make this easier.

Pork meatball mixture in a glass bowl with one portion in a mini cookie scoop

Place the meatballs on the prepared baking sheet. (I had 28)

Raw, pork meatballs lined up on a parchment lined baking sheet

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.

Baked pork meatballs on a parchment lined baking sheet

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.

Diced onions sauteed in a large pot

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.

Tomato paste, Italian seasoning and garlic added to the cooked onions in a large pot

Heat and stir until heated through and aromatic, about 2 minutes.

Tomato, onion and seasonings cooking in a pot

Pour in the chicken stock and diced tomatoes with their juices, stir to combine. Next, add the chopped kale and meatballs to the pot.

Cooked meatballs, chopped kale, tomatoes and chicken stock added to a large soup 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.

A big pot of Italian Meatball Soup with a wooden spoon and a bowl of soup in the background

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 .25 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

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

A bowl of Italian Meatball Soup with a second bowl of soup and a dish of basil in the background

Italian Meatball Soup

Warm up your body and your soul with this healthy and delicious Italian Meatball Soup. It is loaded with vegetables and flavor, definitely a favorite!
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: American, Italian
Keyword: recipe, kale, healthy, tomatoes, whole3o, paleo, keto
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 Servings
Calories: 508kcal
Author: Lisa Johnson

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
  • .5 teaspoon ground black pepper
  • .25 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
  • .25 teaspoon sea salt
  • .13 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
  • .25 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.
Options
  • Garnish with .25 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.
The carb count is incorrect – there are not 34 carbs in chicken stock!

Nutrition

Calories: 508kcal | Carbohydrates: 28g | Protein: 29g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 1493mg | Potassium: 863mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4405IU | Vitamin C: 51mg | Calcium: 166mg | Iron: 4mg

Similar Posts

One Comment

  1. 5 stars
    These meatballs soups with meatballs are delicious! I just made them for the second time. I used a cookie dough scoop to make the balls and they were done in no time. They are a nice change and super handy to pull out of the freezer.

Leave a Reply

Your email address will not be published.

Recipe Rating