A Perfect Comfort Meal for Every Season
When you need a bowl of pure comfort, this Cozy Italian Meatball Soup with Kale and Lemon is your answer. This hearty dish combines tender meatballs, crispy pancetta, vibrant vegetables, and a touch of lemon for brightness. It’s ideal for family dinners, meal prep, or even a special gathering where you want to impress without the stress.
The addition of baby kale and a hint of citrus keeps the soup fresh and lively, while the acini de pepe pasta adds a comforting texture that makes every spoonful satisfying. This recipe is perfect for anyone craving a flavorful, well-balanced meal that’s as easy to make as it is delicious.
Why You’ll Love This Recipe
- Hearty and Nourishing: With protein-packed meatballs, nutrient-dense kale, and warming chicken stock, this soup is both filling and wholesome.
- Simple Yet Impressive: Easy enough for weeknight dinners but elegant enough to serve to guests.
- Customizable: This recipe is adaptable for gluten-free, vegetarian, or low-carb preferences with simple substitutions.
- Great for Leftovers: Make a big batch, and you’ll have lunch or dinner ready for the next day.
Ingredients
For the Meatballs:
- 1 egg, lightly beaten
- ½ cup grated Parmesan cheese
- ⅓ cup breadcrumbs
- ¾ lb ground beef (85/10)
- ¾ lb ground sweet Italian sausage
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 3 tablespoons fresh Italian parsley, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
For the Soup:
- 1 tablespoon olive oil
- 4 oz pancetta, diced
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken stock
- 1 cup acini de pepe pasta
- 5 oz baby kale
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- Finely grated Parmesan cheese, for serving
- Kosher salt and freshly cracked black pepper, to taste
Kitchen Equipment Needed
- Large mixing bowl
- Baking sheet with parchment paper
- Large Dutch oven or soup pot
- Slotted spoon
- Ladle
- Knife and cutting board
Step-by-Step Instructions
1. Prepare the Meatballs
- In a large mixing bowl, combine breadcrumbs, beaten egg, and Parmesan cheese. Let this mixture sit for 10 minutes to absorb.
- Add ground beef, sausage, tomato paste, garlic, parsley, salt, and pepper. Mix thoroughly by hand until combined.
- Using a tablespoon, shape the mixture into small meatballs and arrange them on a parchment-lined baking sheet.
2. Broil the Meatballs
- Preheat your oven broiler and position the rack in the top third of the oven.
- Broil the meatballs for 6–8 minutes, or until browned. Remove and set aside.
3. Render the Pancetta
- Heat olive oil in a large Dutch oven over medium heat.
- Add diced pancetta and cook, stirring often, for 6–7 minutes until crispy.
- Transfer the pancetta to a small bowl with a slotted spoon, leaving the rendered fat in the pot.
4. Build the Soup
- In the same pot, sauté onion, carrots, and celery for 3–4 minutes until softened.
- Stir in oregano and basil; cook for another minute to release the aromas.
- Add chicken stock and bring to a gentle simmer.
- Return the broiled meatballs and crispy pancetta to the pot, cover, and simmer for 10 minutes.
5. Finish the Soup
- Stir in the acini de pepe pasta and cook for about 8 minutes, until the pasta is tender.
- Add baby kale, lemon zest, and lemon juice. Stir gently and let the kale wilt.
- Adjust the seasoning with salt and pepper.
6. Serve and Enjoy
- Ladle the soup into bowls and garnish with grated Parmesan cheese.
- Pair with crusty bread for a complete and comforting meal.
Recipe Tips and Variations
- Make It Gluten-Free: Swap breadcrumbs for gluten-free crumbs and use gluten-free pasta.
- Vegetarian Option: Substitute meatballs with vegetarian alternatives like lentil balls, and replace chicken stock with vegetable stock.
- Add More Veggies: Zucchini, spinach, or mushrooms can be added for extra nutrients.
- Lemony Boost: Double the lemon zest and juice for a citrus-forward flavor.
How to Store Leftovers
- Refrigerator: Store soup in an airtight container for up to 4 days.
- Freezer: Freeze portions without the pasta for up to 3 months. Add fresh-cooked pasta when reheating to avoid mushiness.
Pairing Suggestions
Drinks: A light Italian white wine, sparkling water with lemon, or iced tea with a citrus twist complements the flavors beautifully.
Side Dishes: Garlic bread, a mixed green salad, or roasted vegetables are great accompaniments.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes! Prepare and broil the meatballs in advance. Store them in the fridge for up to 3 days or freeze for up to 3 months.
What can I use instead of pancetta?
Bacon is a great substitute. If avoiding pork, use turkey bacon or omit altogether.
Is this recipe kid-friendly?
Absolutely! The mild flavors and small pasta are perfect for kids. You can adjust the seasoning to suit their taste.
Let’s Get Cooking!
Try this Cozy Italian Meatball Soup with Kale and Lemon today and let the rich, comforting flavors bring warmth to your table. Share your version with us on social media and don’t forget to subscribe to our blog for more delicious recipes and inspiration. Bon appétit!
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Cozy Italian Meatball Soup with Kale and Lemon
Description
Italian Meatball Soup with Kale and Lemon is a hearty, flavorful dish featuring tender meatballs, vibrant vegetables, and a zesty lemon-infused broth. Perfect for cozy dinners or entertaining, this comforting soup brings bold Italian flavors to your table.
Ingredients
- For the Meatballs:
- 1 egg, lightly beaten
- 1/2 cup grated parmesan cheese
- 1/3 cup breadcrumbs
- 3/4 lb ground beef (85/10)
- 3/4 lb ground sweet Italian sausage
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 3 tablespoons fresh Italian parsley, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- For the Soup:
- 1 tablespoon olive oil
- 4 oz pancetta, diced
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken stock
- 1 cup acini de pepe pasta
- 5 oz baby kale
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- Finely grated parmesan cheese, for serving
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Meatballs:
- In a large mixing bowl, combine the breadcrumbs, beaten egg, and parmesan cheese. Let this mixture sit for 10 minutes to absorb.
- Add the ground beef, sausage, tomato paste, garlic, parsley, salt, and pepper. Mix thoroughly by hand until all ingredients are well combined.
- Using a tablespoon, shape the mixture into small meatballs and arrange them on a parchment-lined baking sheet.
- Broil the Meatballs:
- 4. Preheat your oven broiler and position a rack in the top third of the oven. Broil the meatballs for 6–8 minutes, or until browned. Remove from the oven and set aside.
- Render the Pancetta:
- 5. Heat olive oil in a large Dutch oven over medium heat. Add the diced pancetta and cook, stirring often, for about 6–7 minutes until crispy. Transfer the pancetta to a small bowl with a slotted spoon, leaving the rendered fat in the pot.
- Build the Soup:
- 6. To the same pot, add the onion, carrot, and celery. Sauté for 3–4 minutes, or until softened. Stir in the oregano and basil and cook for another minute to release their flavors.
- 7. Pour in the chicken stock and bring it to a gentle simmer. Add the broiled meatballs and crispy pancetta. Cover the pot and simmer for 10 minutes.
- 8. Stir in the acini de pepe pasta and cook for about 8 minutes, or until the pasta is tender.
- Finish the Soup:
- 9. Add the baby kale, lemon zest, and lemon juice to the pot. Stir gently and simmer just until the kale wilts. Adjust the seasoning with salt and pepper as needed.
- Serve:
- 10. Ladle the soup into bowls and garnish with grated parmesan cheese. Serve with crusty bread for a comforting and hearty meal.