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Mini Meatball & Kale Soup

  • Author: She's Almost Always Hungry
  • Total Time: 45 minutes
  • Yield: 8 1x


This is a comforting soup full of vegetables and mini meatballs


Units Scale

For the meatballs

1 pound mixed ground meats (beef, pork, veal)

1 egg, beaten

2 cloves garlic, minced

2 tablespoons fresh basil, chopped

2 tablespoons fresh flat-leaf parsley, chopped

1/2 cup grated Parmesan cheese

1/2 cup plain dry breadcrumbs or Panko

1/2 teaspoon salt

1/2 teaspoon pepper

For the soup

2 tablespoons olive oil

2 medium carrots, diced

2 ribs celery, diced

1 medium onion, diced

2 bay leaves

1/4 teaspoon crushed red pepper, optional

8 cups chicken broth

1 large bunch kale, coarsely chopped (about 810 cups)

Salt and pepper to taste

Parmesan cheese for serving


To make the meatballs

Combine the meatball ingredients in a large bowl. Do not overwork the mixture.

Form small meatballs (should make about 25).

Set aside.

To make the soup

In a large, heavy-bottom pot, heat oil over medium heat. Add the vegetables, bay leaves, and crushed red pepper. Season with salt and pepper. Sauté 5-6 minutes until onions are translucent but not browned.

Add the chicken broth and bring to a boil.

Add the meatballs and kale. Cook for 10 minutes.

Taste and adjust for seasoning as needed.

Serve with a sprinkle of Parmesan cheese.


If desired, you can add 1 cup of small dried pasta, like acini di pepe or ditalini, when you add the meatballs.

Make a double batch of meatballs. Place half on a parchment-lined sheet and freeze. Once solid, place the meatballs into a zip-top bag for use at a later date. When ready to use, do not defrost the meatballs, place into boiling broth frozen without the kale. Return broth to boiling, add kale, and cook for 10 minutes.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Soups
  • Cuisine: American


  • Calories: 276.95
  • Sugar: 2.65 g.
  • Sodium: 1118.03 mg.
  • Fat: 16.63 g.
  • Saturated Fat: 5.56 g.
  • Carbohydrates: 10.48 g.
  • Fiber: 1.36 g.
  • Protein: 20.87 g.
  • Cholesterol: 83.36 g.

Keywords: pork, beef, kale