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Meatball, Beans & Kale Soup

This soup is an easy and delicious option using fridge and pantry staples. A batch of meatballs go a long way by cutting them in half and adding them to this soup with white beans and kale for a delicious flavour combination.

Meatball, Beans & Kale Soup

This soup is an easy and delicious option using fridge and pantry staples. A batch of meatballs go a long way by cutting them in half and adding them to this soup with white beans and kale for a delicious flavour combination.

Meatball, Beans & Kale Soup

Prep Time

20 min

Total Time

55 min

Serves

4 people

Print

Ingredients

1x package fresh meatballs, cooked (about 24, use 12 for this recipe)

2 tbsp extra virgin olive oil

½ yellow onion diced

2 cloves garlic, minced

1x can white beans (drained and rinsed)

½ tsp coarse salt

Ground pepper

Parmesan rind

6 cups chicken broth

1x bunch kale or swiss chard, thick stems removed, cut into 2 inch pieces

Optional: pinch of chili flakes

Instructions

  1. Cook meatballs according to package directions.
  2. When the meatballs are done cooking cut meatballs in half and split into two portions (use one portion of the meatballs for this dish and one for another meal link to spaghetti recipe)
  3. In a large pot, warm the oil over medium-high heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until soft.
  4. Add the garlic; cook and stir occasionally for about 2 minutes.
  5. Stir in the meatballs, beans, salt, pepper, parmesan rind and chili flakes (if using). Then pour in the broth and bring to a boil. Turn the heat to medium-low and simmer for 20 minutes
  6. Add in the greens, cook at a simmer for about 3-5 minutes until greens are wilted and meatballs are warmed through.
  7. Serve topped with extra parmesan cheese and toasted bread.

TIPS

  • Don’t have enough chicken stock? Use water to supplement and just add more salt and pepper to taste.
  • Use any beans you have on hand – pinto, chickpeas or other white beans.

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