The Best Tuscan Meatball Soup is made with homemade meatballs and a blend of seasonings that take this soup to a whole other level!!
The homemade meatballs really make this recipe, they add so much flavor and depth to this incredible soup!
I am going to be adding a recipe for my mom’s old fashioned meatballs VERY soon!
I love to bake them so they keep their perfect shape for the soup!
Sure, you could open a dented can of soup but WHY when you can make this flavor packed soup right at home?!
This soup is filled with delicious ingredients and kale because I LOVE kale and it makes one heck of a soup!
I used very lean meat for my meatballs but you could also use turkey meatballs if you’d prefer!
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The Best Meatball Soup!
Ingredients
MEATBALLS INGREDIENTS
- ½ cup of Italian breadcrumbs
- 1/3 cup of half and half or milk
- 1 pound of lean ground beef
- 1 cup of grated Parmesan cheese
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 teaspoon of dried oregano
SOUP INGREDIENTS
- 1 tablespoon of olive oil
- 1 large onion chopped
- 1 red bell pepper chopped
- 3 cloves of garlic minced
- 1 ½ teaspoons of smoke paprika
- 1 teaspoon of crumbled saffron
- 1 teaspoon of dried oregano
- 1 cup of good quality drinking white wine
- 8 cups of chicken broth
- 1 cup of uncooked orzo
- 2 cups of chopped fresh kale stems removed
- salt and pepper to taste
- parsley to garnish
Instructions
- In a medium bowl, add together all of the meatball ingredients. Mix together with your hands and form 2 teaspoon full balls, set the balls on a pan and refrigerate for half an hour or flash freeze for 10 minutes, then place in preheated oven at 350F for 15 minutes.
- In a large dutch oven or heavy bottom and wide pot heat oil over medium high and add in onions and red bell peppers. Saute for 5 minutes, or until peppers and onions have softened. Next add in garlic, continue cooking for 30 seconds then add in paprika, saffron, and oregano. Cook for ten seconds more and then add in white wine.
- Once the white wine has been added cook for 2 minutes, being sure to scrape the bottom of your pot with a wooden spoon and mixing occasionally.
- Add in chicken broth and bring to a boil. Next add in meatballs and lower heat to a steady simmer (medium high heat). Cook for about 20 minutes, then add in orzo and kale and cook for an additional 15 minutes or until orzo is al dente and kale has softened
- Taste for seasoning and add in salt and pepper, if needed.
- Serve and garnish with parsley.
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