Meatball and Kale Soup

Meatball and Kale Soup

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 207.9
  • Total Fat: 7.3 g
  • Cholesterol: 95.7 mg
  • Sodium: 742.3 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 16.9 g

View full nutritional breakdown of Meatball and Kale Soup calories by ingredient
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Number of Servings: 10


    1 pound 93 percent lean ground beef
    8 TBSP grated Parmesan cheese
    12 TBSP panko bread crumbs
    1/4 cup finely chopped parsley
    1/2 tsp salt
    1/4 tsp black pepper
    3 eggs, lightly beaten
    2 tsp olive oil
    1 cup chopped onion
    1 1/2 cups matchstick carrots
    3 cloves chopped garlic
    6 cups chopped kale
    8 cups chicken stock
    1 cup small sized whole wheat pasta (I like rotini)


Preheat oven to 400 degrees.

Combine beef, Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a large bowl. Form into 54 mini meatballs, using about 1 TBSP for each. Bake for 10-15 minutes until browned on outside.

Add oil to a large pot with onions, carrots, and garlic. Cook 10 minutes or until veggies are soft. Stir in kale; cook 3 minutes.

Add meatballs and broth. Bring to a boil; reduce heat to simmer. Add in pasta and continue to cook until pasta is desired firmness.

Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user OHTRISSA.

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Member Ratings For This Recipe

  • Very Good
    Great Fall recipe. - 10/5/20

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  • Nice recipe - 8/29/20

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  • Id substitute turkey or chicken and not use beef - 6/22/20

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  • tasty - 2/8/20

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  • Perfect for dinner on this cold winter day! - 2/5/20

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