• Hands-on Time

    25 min

  • Total Time

    1 hr

  • Difficulty

    Not Too Tricky

  • Servings

    6-8 bowls

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Easy Italian Meatball Soup and other Souper Meal Ideas


Easy Italian Meatball Soup

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 small carrots, peeled and diced
  • 4 cloves garlic, crushed
  • 6 cups low-sodium chicken broth
  • 4 cups water
  • 12 to 15 oz. precooked frozen (or fresh) meatballs
  • 1 parmesan rind (optional)
  • 1 bunch kale, tough ribs removed and finely chopped
  • 1 14 oz. can cannelini beans, drained and rinsed
  • 1/4 cup parmesan cheese, grated (plus more for serving)
  • 1/2 cup small pasta such as stelline or ditalini
  • Salt and pepper, to taste


Easy Italian Meatball Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and carrots and sauté until soft and semi-translucent, about 5 minutes. Add garlic and continue cooking for another minute or two.

Add chicken broth and water and increase heat to high. Add meatballs and parmesan rind (if using) and bring to a boil. Then reduce heat, cover and allow soup to simmer for 30 minutes or more.

Add kale, parmesan cheese and pasta and continue cooking for an additional 15 to 20 minutes, until pasta is al dente and kale is wilted.

Add salt and pepper to taste before serving.