Tuscan Vegetable Soup with Mini Meatballs is slightly spicy and packed with healthy vegetables and tiny flavorful meatballs. It’s perfect on it’s own or with some crusty bread.
I hope you had a fabulous weekend! I feel like I may need a weekend to recover from our awesome weekend in Charleston. We ate amazing meals, played in the sun, and relaxed a ton. It was the perfect way to celebrate my birthday.
We have already experienced some awesome spring-like weather here in Maryland, but it’s going to be awhile before our weather feels anything like Charleston felt this past weekend. So, before soup season is over, I’ve got one more delicious vegetable packed soup for you. I’ll be making it to recover from all of our rich eats this past weekend.
I hope you enjoy it and I hope you have a great week!
You can easily substitute white beans for the meatballs in this soup, but I love the addition of the meatballs for both texture and flavor. My grandmother and I go to lunch at this great restaurant and they have a version of this soup called Country Soup. I love the kale, zucchini, parmesan, and the meatballs. The flavors are delicious and the soup is packed with healthy vegetables.
Start by making the meatballs. Preheat the oven to 425 degrees. To make the meatballs, combine the ground beef, egg, milk, Italian breadcrumbs, Italian seasoning, and parmesan cheese in a bowl. Add a sprinkle of salt and pepper. I use my hands to gently mix the ingredients.
Using a teaspoon to measure, I roll the meatballs into tiny balls and place them on a foil lined baking sheet.
Once the oven is hot, bake the meatballs for 10 minutes or until just cooked through. Set aside. While the meatballs cook, you can make the rest of the soup.
Add the diced onion to the pot with 1-2 tbsp of olive oil. Add the carrots and the zucchini. Add ¼ tsp salt and ¼ tsp pepper. Stir to combine. Stir occasionally while the vegetables soften. After 7-10 minutes over medium heat, the vegetables should be just softened.
Add the garlic cloves and cook for 1 additional minute.
Add the red pepper flakes and Italian seasoning.
Add the diced tomatoes and the chicken stock and bring the soup to a simmer. Add a parmesan cheese rind and the kale and simmer the soup for 30 minutes.
Taste the soup and season with ½ tsp salt and ¼ tsp pepper (or to taste). Add the meatballs just before serving.
To serve, top with a sprinkle of parmesan cheese.
This soup makes for a hearty, delicious, healthy lunch!
And it always reminds me of lunch with my grandmother 🙂
- ½ lb 90% lean ground beef
- ¼ cup milk
- ¼ cup Italian breadcrumbs
- ¼ cup Parmesan cheese
- 1 egg
- ½ tsp Italian seasoning
- 1 large yellow onion, diced
- 2 large carrots, sliced
- 1 large zucchini, sliced into quarters
- 4 garlic cloves, minced
- 4 heaping cups curly kale, chopped
- 14 oz can diced tomatoes
- 1/8 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1 quart chicken stock
- parmesan cheese rind
- ½ tsp salt
- ¼ tsp pepper
- Once the oven is hot, bake the meatballs for 10 minutes or until just cooked through. Set aside.
- While the meatballs cook, you can make the rest of the soup.
- Add the garlic cloves and cook for 1 additional minute.
- Add the red pepper flakes, Italian seasoning, and diced tomatoes.
- Add the kale and the chicken stock and bring the soup to a simmer. Add a parmesan cheese rind and simmer the soup for 30 minutes.
- Taste the soup and season with ½ tsp salt and ¼ tsp pepper (or to taste).
- Add the meatballs just before serving.
- To serve, top with a sprinkle of parmesan cheese.
You can find parmesan cheese rinds at Whole Foods or you can simply save yours in the refrigerator or freezer. If you don't have one, simply omit. If you'd rather make this soup vegetarian, swap white beans for the meatballs.