Hearty Italian Meatball Soup with Orzo and Kale

This rustic Italian soup is like a warm hug on a chilly day. Tender pork meatballs, tiny orzo pasta and nutritious kale swim in a fragrant broth infused with Tuscan herbs. It’s a complete meal in a bowl, especially when paired with crispy garlic toasts.

Every spoonful brings old-world comfort, from the savory meatballs to the sweet carrots and onions. Whether you’re feeding a family or meal-prepping for the week, this soup comes together quickly and tastes like it simmered for hours.

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Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.33 cup Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust oven rack to top position and preheat broiler to high. Trim and peel carrot, then cut into ½-inch pieces. Halve onion; peel and dice one half (save the other for another use). Mince garlic. Remove any large ribs from kale. Chop or tear leaves into 1-inch pieces.
2. Heat a large drizzle of olive oil in a large pot over medium heat. Add carrot, onion and half the garlic. Cook, tossing occasionally, until softened, 8-10 minutes. If the veggies cook too quickly, lower heat to medium low.
3. While veggies cook, place pork, ¼ cup panko, half the Tuscan heat spice and a few big pinches of salt and pepper in a medium bowl. Mix until evenly combined. Shape mixture into small, roughly ½-inch meatballs (you should have about 16 total).
4. Stir remaining Tuscan heat spice into pot with veggies. Cook, stirring, until fragrant, about 30 seconds. Stir in the kale, stock concentrates, 3 cups hot water and a few big pinches of salt. Cover pot, increase heat to high and bring soup to a boil. Once boiling, remove lid. Carefully stir in ⅓ cup orzo and meatballs. Reduce heat to medium low and cover. Cook, covered, until orzo is al dente and meatballs are cooked, about 10 minutes.
5. Meanwhile, halve demi-baguette lengthwise, then halve again on an angle. Place 2 tablespoons butter in a small microwave-safe bowl; microwave until just soft, about 10 seconds (do not melt). Stir in remaining garlic and season with salt. Spread mixture onto cut sides of demi-baguette. Place on a baking sheet cut-side up. Place under broiler and toast until golden, 2-3 minutes. Keep an eye out the entire time for any burning.
6. Stir half the Parmesan into soup. Season with salt and pepper. Divide soup between bowls and serve with garlic bread on the side.

Recipe Tips

FAQ

Can I use a different type of pasta instead of orzo?

Yes, small pasta like ditalini, stelline or even broken spaghetti works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store soup and garlic bread separately in airtight containers in the refrigerator for up to 3 days. Reheat soup on the stovetop, adding a splash of water if needed.

Can I freeze this soup?

Yes, freeze the soup (without the garlic bread) for up to 2 months. Thaw overnight in the fridge and reheat gently. The orzo may soften slightly upon reheating.