When the weather calls for comfort food, nothing beats a hearty bowl of soup to warm you up from the inside out. This Italian Meatball Soup is the perfect combination of cozy and nutritious, featuring tender, flavorful meatballs simmered in a broth packed with veggies, gluten-free orzo, and vibrant kale.
Perfect for a quick weeknight dinner or a cozy lunch, this recipe is simple yet satisfying. Plus, with its gluten-free ingredients and protein, it’s a dish that checks both the flavor and health boxes. Ready to dive into a bowl of deliciousness? Let’s get cooking!
Recipe
Serves 2
1 tbsp. olive oil
1 carrot, diced
1 onion, diced
2 cloves garlic, minced
10 oz. (280g) ground pork, lean, 5% fat
4 tbsp. Gluten free panko breadcrumbs
1 tsp. garlic granules, divided
1 tsp. mixed dried herbs, divided
½ tsp. cayenne pepper, divided
1 tsp. salt, divided
½ tsp. black pepper, divided
4 oz. (120g) kale, chopped
1.4 oz. (40g) gluten free orzo pasta
25 fl oz. (750ml) chicken broth
How to Prepare
Heat the olive oil in a large pot over medium heat. Add the carrot, onion and half the garlic and sauté for 8-10 minutes, stirring occasionally, until softened.
While the vegetables are cooking, place the pork, panko breadcrumbs, half the spices and salt in a medium bowl. Mix until evenly combined. Shape the mixture into 16 meatballs.
Stir the remaining spices into the pot with the vegetables. Continue to cook, stirring, until fragrant, around 30 seconds. Stir in the kale, chicken broth and remaining salt. Cover the pot, increase the heat to high, and bring the soup to a boil.
Once boiling, remove the lid and carefully stir in the orzo pasta and meatballs. Reduce the heat to medium/low, cover with a lid and cook for around 10 minutes, until the orzo is al dente and the meatballs are cooked through.
Enjoy your Italian Meatball Soup!
