Italian Meatball Soup

Total Time
1hr 20mins
30 mins
50 mins

The original recipe was from Pioneer Woman's Blog (Ree Drummond) I made a few changes and the result was a fabulous soup!

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  1. Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
  2. In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
  3. Store meatballs for later.
  4. Add another 2 tbls olive oil and saute all the veggies except for the kale.
  5. Add stock, water bay leaf, Italian seasoning and addition garlic.
  6. Simmer for 30 minutes.
  7. Add meatballs and kale and simmer for approx 20 minutes longer.
  8. Serve with shaved parmesan cheese and crusty bread.