Description
A hearty and comforting Italian-style meatball soup with tender kale and a bright squeeze of lemon, perfect for cozy nights.
Ingredients
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 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
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chopped kale
- 1 lemon, juiced and zested
- Fresh parsley, for garnish
- Grated Parmesan, for serving
Instructions
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form mixture into small meatballs, about 1 inch in diameter.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add meatballs in batches and brown on all sides. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add chicken broth and diced tomatoes, scraping up any browned bits. Bring to a simmer.
- Return meatballs to the pot. Simmer for 15 minutes.
- Add cannellini beans and chopped kale. Cook for another 10 minutes, until kale is tender.
- Stir in lemon juice and zest. Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
For a lighter version, use ground turkey instead of beef and pork. The soup keeps well in the refrigerator for up to 4 days.
Nutrition
- Calories: 420 kcal
- Sugar: 6 g
- Fat: 24 g
- Carbohydrates: 28 g
- Protein: 28 g