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Kale meatball soup is served with a spoon

Kale Meatball Soup

Print Recipe
Italian style meatballs and Chinese kale makes a delicious soup. This comforting soup is easily made and provides a deep earthy flavor.
Course Soup
Cuisine Western
Keyword comfort food, kale, meatball
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Author Holly Ford


  • 3/4 lb Chinese kale or other kale (stemmed) chopped
  • 1-2 tablespoon olive oil
  • 1/2 large onion chopped
  • 2 garlic cloves finely minced
  • 5 cups low sodium chicken stock
  • 1/4 inch small thin slice Parmesan cheese
  • dashes freshly ground nutmeg
  • dash pepper

For meatballs

  • 1 lb ground beef
  • 1/4 cup plain breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1-2 cloves garlic finely minced
  • 2 tablespoon chopped fresh parsley
  • 1 egg
  • salt and pepper to taste


  • For the meatball, mix all the ingredients and roll into 1-inch balls.
  • Heat oil in a soup pot, brown the meatballs evenly all over; set aside.
  • Add onion and garlic and saute for 1 minutes, add kale and continue to saute for 2 minutes. Pour chicken stock, add meatballs and the Parmesan cheese slice, and bring them to gentle boil.
  • Reduce the heat to low, cover with a lid, and simmer for 15-20 minutes or until the kale gets soft. Add a few dashes of freshly ground nutmeg at the end and let all the flavor mingle. Serve hot with crusty bread.