Meats Soups & Stews

Meatball Soup


Meatball Soup

Course Soup
Cuisine American
Servings 4


  • 1 lb frozen meatballs thawed
  • 2 Tbsp olive oil
  • 4 cups chicken broth or stock
  • 1 can 14 oz diced tomatoes w/ green chilies
  • 6 cups fresh kale - chopped
  • sea salt and black pepper to taste
  • shredded Parmesan cheese


  • In large stock pot, add in defrosted meatballs and olive oil.
  • Over medium-high heat cook meatballs until browned.
  • Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
  • Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
  • Add salt and pepper to taste.
  • Sprinkle with Parmesan cheese before serving.