Italian meatball kale soup is the kind of bowl that warms you from the inside out. Tender, herby meatballs simmer in a savory tomato broth with carrots, celery, little pasta, and ribbons of kale.
This hearty Italian meatball and kale soup is a complete meal in one pot and takes about an hour. If you want an easy Italian meatball soup with pasta that feels rustic and filling, this is it.
Recipe at a Glance
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Category | Soup / Dinner |
Why You’ll Love This Italian Meatball Kale Soup
- A full meal in one pot with meat, veggies, and pasta
- Tender, Parmesan-flavored meatballs that simmer right in the broth
- Packed with kale and vegetables
- Easy to make ahead and great for leftovers
- Perfect for cold evenings and busy weeknights
Ingredients You’ll Need
- For the meatballs: 1 pound ground beef, ½ cup breadcrumbs, ¼ cup grated Parmesan, 1 egg, ¼ cup milk, 2 cloves garlic (minced), 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion (diced), 2 carrots (diced), and 2 celery stalks (diced)
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth and 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon Italian seasoning, plus salt and pepper to taste
- ½ cup ditalini or other small pasta
- 4 cups chopped kale, stems removed
- Grated Parmesan, for serving
How to Make Italian Meatball Soup with Kale
- Mix the meatball ingredients gently in a bowl until just combined, then roll into about 24 small meatballs (about 1 inch).
- Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 6 to 8 minutes until softened.
- Add the garlic and Italian seasoning and cook for 1 minute.
- Pour in the broth and tomatoes, bring to a boil, then reduce to a simmer.
- Drop the meatballs into the simmering broth and cook for 15 minutes until cooked through and the meatballs reach 160°F (71°C).
- Stir in the pasta and kale and simmer for 8 to 10 minutes until the pasta is tender, then season with salt and pepper and serve with Parmesan.
Tips for the Best Meatball and Kale Soup
- Do not overmix the meatball mixture or they will turn tough.
- Keep the broth at a gentle simmer so the meatballs hold together.
- Add the pasta late so it does not become mushy.
- Toss in a Parmesan rind while simmering for extra savory depth.
- Remove the thick kale stems for a tender, silky texture.
Variations to Try: Hearty Meatball Soup Ideas
- Swap the pasta for white beans for a gluten-free option.
- Use half ground pork and half beef for richer meatballs.
- Add a pinch of red pepper flakes for heat.
- Try spinach or Swiss chard in place of kale.
How to Store It
Refrigerate in an airtight container for up to 4 days; the pasta will soften and absorb broth, so add a splash of broth when reheating. For freezing, cook the soup without the pasta and freeze for up to 3 months, adding fresh pasta when reheating.
Frequently Asked Questions
Do I need to brown meatballs before adding them to soup?
No. Dropping them raw into simmering broth keeps them tender and adds flavor to the soup.
Can I use frozen meatballs for meatball soup?
Yes. Add fully cooked frozen meatballs to the simmering broth and heat for 10 to 12 minutes.
Can I freeze Italian meatball kale soup?
Yes, but freeze it without the pasta for the best texture and add fresh pasta when reheating.
What pasta is best for meatball soup?
Small shapes like ditalini, orzo, or small shells work well because they fit on a spoon.