Meatball Kale Soup Recipe

I grew up in a household where my mom made soup just about every day. I think it’s a Slav thing! Honestly, sometimes I got bored with the soups I had on repeat, so when it came to raising my own family, I knew I had to get a little creative with them to keep everyone interested in soup for dinner.

We love soup around here, but I also love changing things up and finding ways to make our favorites a little lighter and healthier. This soup is exactly that. It’s so delicious, packed with protein, and has lots of kale. I especially love how the kale cooks down into the soup, so it doesn’t feel like you’re just crunching on greens — instead, it adds another delicious layer to every bite.

It’s hearty without feeling heavy, full of good-for-you ingredients, and absolutely incredible. You have to make this one!

Meatball Kale Soup Video

How to Make Meatball Kale Soup

Despite its slow-cooked taste, this soup comes together fast in one pot with minimal cleanup. Juicy turkey meatballs float in a savory broth with tender potatoes and ribbons of kale. It’s the kind of meal that makes everyone ask for seconds — and leftovers taste even better. The process is simple, just take a look!

• Prep the base veggies: Dice the onion, carrot, and potatoes into similar-sized pieces so they all cook evenly. Remove the kale stems and chop leaves into bite-sized strips.
• Sauté the aromatics: Heat oil in a large stock pot or Dutch oven over medium heat. Add onion and carrot, cooking until softened and the onions are translucent.
• Add the broth: Pour in the chicken or beef broth and bring it to a gentle simmer. Scrape the bottom of the pot to release the delicious browned bits.
• Form the meatballs: Combine the ground turkey with egg and garlic parsley salt and mix just until combined, as overworking makes meatballs tough. Use a small cookie scoop or damp hands to shape uniform, bite-sized meatballs.
• Add meatballs to the pot: Drop the meatballs one at a time directly into the simmering broth. Let them cook gently for 15 minutes. There’s no need to sear, but you can sear or do a quick broil before tossing into the soup if you prefer.
• Finish with the potatoes and kale: Add the potatoes and cook until fork-tender, about 15 minutes. Stir in the kale during the last few minutes.
• Serve: Season with salt and pepper to taste and serve warm. Store the leftovers for later.

Tips for Kale Soup with Meatballs

Small tricks take this soup from good to great. Here’s some tips to really make it the best ever!

• Choose a good broth: Homemade chicken stock/broth or a quality low-sodium brand builds the richest flavor. Add a Parmesan rind while simmering for extra umami depth.
• Brighten the finish: A squeeze of lemon juice or a pinch of lemon zest right before serving lifts all the flavors. Fresh herbs like dill or parsley add a pop of freshness too.
• Perfect the meatball texture: Soak a couple tablespoons of breadcrumbs in milk and add to the turkey mixture for extra-juicy meatballs. A binder like egg ensures they stay intact without crumbling.
• Keep leftover soup crisp: If you plan to add pasta, cook it separately and stir it into each bowl as needed. This prevents soggy noodles and keeps the broth from turning stodgy.

Ingredient Substitutions

Flexibility is the name of the Slav-soup-making tradition. Adjust and/or substitute the ingredients based on what you have on hand or dietary needs.

• Greens: Kale is sturdy, but spinach, Swiss chard, or escarole work well — just add them right at the end since they wilt faster.
• Meat: Ground turkey or chicken creates lighter meatballs, but lean ground beef or pork offer a richer taste. Pre-made frozen meatballs can save time, so drop them directly into the broth and extend the cook time slightly.
• Broth: Vegetable broth (here’s my favorite) keeps the soup plant-based, but I love meat or bone broth for the extra rich flavor. Water works in a pinch, but you will need to layer in extra seasoning.
• Veggies: Vary the veggies with the addition of minced garlic, chopped butternut squash, sweet potatoes, mushrooms, bell peppers, or zucchini. I love adding texture!
• Herbs/Spices: I often add fresh herbs for a hint of extra freshness. Dill and parsley really elevate the flavor. Oregano, red pepper flakes, paprika and any other garlic seasoning are also good additions I’ve used before!
• Dairy-free option: For a dairy free soup, omit Parmesan from the meatballs and skip any cream. Use a non-dairy pesto for an herby finish.
• Egg-free option: If you need an egg free kale soup with meatballs, skip the eggs in the meatballs and use a panade mixture – very small pieces of bread (like breadcrumbs) soaked in milk.
• Vegetarian twist: Replace the meatballs with canned white beans (drained and rinsed) and use vegetable stock. Top with a generous shower of dairy-free Parmesan.

Storing Leftover Meatball Kale Soup

This soup becomes yummier as it rests. Make a batch and enjoy it this week, or stock the freezer for later.

• Refrigerator: Transfer cooled soup to an airtight container and refrigerate it for up to five days.
• Freezer: Portion completely cooled soup into freezer-safe containers and freeze for 2-3 months. Thaw overnight in the refrigerator.
• Reheating: Warm the soup in a saucepan over medium heat, stirring occasionally. Add a splash of broth, milk, or water to thin the soup as needed, since the pasta and potatoes are known to absorb liquid as they sit. Taste and adjust salt before serving.

More Meatball Recipes

Juicy meatballs have their place in an abundance of recipes. Here’s a couple Momsdish classics to satiate your craving:

• Easy One-Pan Meatball Pasta Recipe – Classic, creamy and dreamy. This pasta dish is YUM!
• Meatball & Vermicelli Bowls – Vietnamese inspired bowls with meatballs, lettuce, rice noodles & refreshing toppings
• Meatball Soup – Meatballs and rice make this soup eat like a meal
• Swedish Meatballs – Bring the IKEA classic home with a velvety gravy
• Grape Jelly Meatball – Sweet, salty, tangy, and surprisingly savory