Description
This kale meatball soup is my favorite cozy soup recipe. It's loaded with meatballs, kale, sun dried tomatoes, pesto, assorted vegetables, and parmesan cheese. The broth tastes like it's been cooking for hours, and it's so so wholesome and delicious.
Ingredients
1 tablespoon olive oil
3 stalks celery, chopped
1 cup carrots, chopped
1 small sweet onion, diced
1 pound cooked Italian-style meatballs (we use frozen pre-cooked meatballs)
1/2 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 cups chicken bone broth
1 cup water
Juice of 1 lemon
1/2 cup pesto
4 cups kale, removed from the stem and chopped small
1.5 cups whole milk (2% works also)
1/2 cup grated parmesan cheese
Instructions
- Add oil to a large pot or dutch oven over medium heat. Add celery, onions, and carrots, and cook for 3-4 minutes, stirring occasionally, until the onions begin to soften.
- Add meatballs, garlic, sun dried tomatoes, tomato paste, red pepper flakes, Italian seasoning, salt, and black pepper to the pot. Cook for 2 minutes, stirring constantly. Then add chicken broth, water, lemon juice, and pesto. Turn the heat to high and bring to a boil.
- Once the soup is boiling, turn the heat to medium and let simmer for 15 minutes.
- Add kale to the pot and cook for 3 minutes. Then turn off the heat and stir in the milk and parmesan cheese. Serve immediately and top with extra parmesan.
Notes
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6th of the soup
- Calories: 436
- Sugar: 13 g
- Sodium: 2015.7 mg
- Fat: 30.5 g
- Carbohydrates: 22.9 g
- Protein: 20 g
- Cholesterol: 60.9 mg
