Description
A hearty and comforting Italian-inspired soup with tender meatballs, fresh kale, and a bright lemon finish.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- For the Soup:
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- 4 cups chopped kale
- Juice of 1 lemon
- Salt and pepper to taste
- Freshly grated Parmesan for serving
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined. Form into 1-inch meatballs.
- Heat 2 tbsp olive oil in a large pot over medium heat. Brown the meatballs in batches until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add 1 tbsp olive oil. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth and diced tomatoes. Stir in basil, thyme, and red pepper flakes if using. Bring to a simmer.
- Return meatballs to the pot. Simmer for 10 minutes.
- Add chopped kale and cook until wilted, about 5 minutes.
- Stir in lemon juice. Season with salt and pepper to taste.
- Serve hot, topped with freshly grated Parmesan.
Notes
For a lighter version, use ground turkey instead of beef. The lemon juice adds a fresh brightness—adjust to taste.
Nutrition
- Calories: 350 kcal
- Sugar: 6 g
- Fat: 18 g
- Carbohydrates: 20 g
- Protein: 25 g