The Pioneer Woman Tasty Kitchen
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Italian Meatball and Kale Soup

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Before winter heads out, I’m making more soup! I love the warmth of a big bowl of brothy soup and the amazing lunch leftovers I have for the rest of the week.

Crispy meatballs, fluffy whole wheat couscous, and soft kale make this soup a keeper.

Ingredients

  • FOR THE SOUP:
  • 2 whole Carrots, Diced
  • 1 whole Onion, Diced
  • 4 stalks Celery, Diced
  • 4 cups Broth
  • 1 cup Whole Wheat Israeli Couscous
  • 1 bunch Kale (4-5 Cups), Chopped
  • 1 teaspoon Salt
  • ¼ teaspoons Pepper
  • 1 ounce, weight Parmesan (for Serving)
  • _____
  • FOR THE MEATBALLS:
  • 1 pound Lean Ground Beef
  • 1 whole Egg
  • 1 Tablespoon Italian Seasoning
  • 1 Tablespoon Garlic
  • 1 teaspoon Salt
  • ½ teaspoons Pepper

Preparation

1. To prepare the soup, heat a large pot over medium heat.
2. Add carrots, onion, and celery and let cook 5–10 minutes, until softened.
3. While veggies are cooking, mix together the meatball mixture and shape into quarter-sized meatballs.
4. Add broth to the veggie mixture and bring to a boil.
5. Lower broth to a simmer and add couscous.
6. While couscous is cooking, heat a skillet over medium heat and cook meatballs in batches, browning on all sides until cooked.
7. As each batch of meatballs is browned, add them to the broth mixture until all the meatballs are in the soup.
8. Stir in kale and let soup simmer 5–10 minutes to let the kale soften and the meatballs to cook through. Season with salt and pepper.
9. Serve topped with parmesan cheese.

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3 Reviews

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Courtney McConnell on 2.12.2012

Finally made this soup – love it!!
I used turkey sausage which gave it a little kick.

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vbailes on 3.18.2011

Delicious!

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thenotetaker on 2.23.2011

This was great! We loved it. The couscous added a great texture.

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