Warm Meatball, White Bean and Kale Tuscan Soup

This hearty Tuscan soup is packed full of healthy and delicious ingredients, with the bonus of juicy little meatballs in every bite. The classic Tuscan flavours are brought together in a delicious tomato broth. Crusty bread is a must!

This Meatball, White Bean and Kale Tuscan Soup is the kind of recipe that can please everyone in your house, with all their differences of opinion, likes and dislikes. Say, if someone likes to eat healthily and someone else who shuns the mere mention of healthy (not naming any names here).

Warm Meatball, White Bean and Kale Tuscan Soup

Gretel Shaw

This warm meatball, white bean and Kale Tuscan soup is a very filling soup to try. This is perfect for a meal on its own.

5 from 1 vote

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Prep Time 35 mins

Cook Time 45 mins

Total Time 1 hr 20 mins

Course Soup

Cuisine Italian

Servings 4 people

Calories 605 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Meatball Ingredients

• 500 grams ground pork
• 1 cup breadcrumbs
• 2 cloves garlic
• 2 sprigs spring onions - finely chopped
• 1 cup mixed herbs (usually Thyme, Marjoram, Oregano, Parsley, Sage, Basil)
• 1 medium egg
• ½ cup Parmesan cheese - grated
• 1 pinch chili flakes (chilli flakes in British English)
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Soup Ingredients

• 2 medium yellow onion - diced
• 2 medium carrots - chopped
• 1 medium red pepper (red capsicum) - diced
• 1 cup kale - chopped
• 2 cloves garlic - sliced
• 2 cups chicken stock (chicken broth or chicken bouillon)
• 1 can tomato - chopped
• 1 can water
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

 

Meatball Instructions

• In a bowl, put all ingredients for the meatballs and mix well.
• Form into teaspoon-sized balls, roll in your hands and set aside.
• Heat some oil in a dutch oven and brown the meatballs on all sides until sealed. It’s good to do two batches, so the pan isn’t overcrowded.
• Place the meatballs on a plate until later. Take a paper towel and take out most of the grease from the pot.

Soup Instructions

• In the dutch oven, add some more olive oil and brown the onions, carrot and celery until softened and sweet, about 10 to 15 minutes on low. Add the garlic and continue to cook for a couple more minutes.
• Add the pepper, kale, tomatoes and water, salt and pepper and bring back to boil.
• Turn the heat to a simmer and add the meatballs. Cover and let cook for 45 minutes, stirring occasionally.
• Serve with crusty bread and grated parmesan on top.

Nutrition

Calories: 605kcalCarbohydrates: 37gProtein: 36gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 143mgSodium: 1280mgPotassium: 983mgFiber: 5gSugar: 9gVitamin A: 9207IUVitamin C: 83mgCalcium: 325mgIron: 5mg

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