You could certainly open a can of Campbell’s or Progresso for dinner, but this Kale, White Bean and Meatball Soup is worth the extra time. It features tender hand-rolled turkey meatballs, orzo that slips down easily, plenty of fresh vegetables, and a finishing sprinkle of parmesan. Make a big pot and enjoy a comforting, family-friendly meal.
Kids and adults alike will love finding bite-sized turkey meatballs in their bowl. They’re more fun and satisfying than chunks of chicken, and they make the soup feel special.
The soup begins with sautéed mushrooms, celery, onions and carrots for a flavorful base.
Once the vegetables are tender, add the broth, canned tomatoes and baked meatballs and let everything simmer so flavors meld.
If you have a parmesan rind, wrap it in cheesecloth, tie it with kitchen string, and simmer it in the pot. It adds richness and depth to the broth—remove and discard the cheese bundle before serving.
Near the end of cooking, stir in chopped kale and orzo. Let them cook about 10 minutes until the orzo is al dente and the kale is tender. Ladle the soup into bowls and finish with a shower of grated parmesan.
Serve with crusty bread or grilled toasts. Leftovers are great, but note that orzo will continue to absorb broth as it cools—add extra chicken stock when reheating.
More meatballs and meatball soups you might like:
- Crazy Good Italian Meatball Soup
- Greek Turkey Meatballs
- Homemade Italian Wedding Soup
- Asian Pork Meatballs
- Saucy Chicken Meatballs
- Cajun Meatballs and Pasta
Kale, White Bean and Meatball Soup
Lisa Lotts
Main Course, Side Dish
American
meatballs, turkey meatballs
30 minutes
45 minutes
1 hour 15 minutes
8
INGREDIENTS:
For Turkey Meatballs
- 1 pound ground turkey
- 1 onion, divided
- 1/3 cup oatmeal
- 1 egg
- 2 tablespoons ketchup
- 2 cloves garlic
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly grated parmesan cheese
For Soup
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms
- 2 carrots, peeled and roughly chopped
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 8 cups chicken stock or low-sodium broth
- 2 bay leaves
- 15 ounces small white beans, rinsed and drained
- 15 ounces diced tomatoes
- 3 cups fresh kale, stems removed and chopped
- 1/2 cup orzo pasta
- 1/4–1/2 teaspoon red pepper flakes (optional)
- Parmesan rind, wrapped in cheesecloth (optional)
For Garnish
- Grated parmesan cheese (optional)
- Fresh basil (optional)
- Croutons or breadsticks (optional)
DIRECTIONS:
- Preheat oven to 350°F.
- Halve the onion. Dice one half and set aside. Grate the other half using the large holes of a box grater and discard the root.
- In a medium bowl combine the grated onion, oatmeal, egg, ketchup, basil, salt, pepper, garlic and parmesan. Stir to combine, then add the ground turkey and mix with your hands until evenly blended.
- Line a rimmed baking sheet with parchment. Scoop small spoonfuls of the turkey mixture and roll into 1-inch balls (a small cookie scoop helps). Bake for 15 minutes, then set meatballs aside to cool.
- In a large Dutch oven, heat olive oil over medium. Add mushrooms and cook until they release their liquid and begin to brown. Add the reserved diced onion, carrots, celery and garlic; sauté about 5 minutes until softened.
- Add chicken stock and bay leaves and bring to a boil. Reduce to a simmer and add beans, tomatoes, meatballs, red pepper flakes and parmesan rind if using. Simmer 20 minutes.
- Stir in kale and orzo and simmer another 10 minutes or until orzo is tender and kale is wilted.
- Serve with grated parmesan and fresh basil if desired. Offer croutons or breadsticks on the side.
NOTES:
NUTRITION:
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