Ingredients
- For the Soup:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, sliced into thin coins
- 2 celery ribs, sliced into half moons
- 2 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme (or ½ tsp dried thyme)
- 1 tsp chopped fresh oregano (or ½ tsp dried oregano)
- 1 tsp salt (or to taste)
- ¼ tsp fresh ground black pepper (or to taste)
- 3 cloves garlic, minced
- 1 lb frozen pre-cooked meatballs
- 28 oz canned fire-roasted diced tomatoes (undrained)
- 6 cups chicken broth (or beef, bone, or vegetable broth)
- 5 oz baby kale leaves
- Grated fresh Parmesan cheese, for serving
Instructions
- Cook the Vegetables: Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add chopped onion, carrots, celery, and parsley. Cook for 3-4 minutes or until veggies are tender, stirring occasionally.
- Season & Add Aromatics: Stir in thyme, oregano, salt, and pepper. Cook for 20 seconds. Add minced garlic and cook for another 15 seconds until fragrant.
- Stir in Meatballs & Remaining Ingredients: Add frozen pre-cooked meatballs and cook for 4 minutes, stirring occasionally. Stir in canned fire-roasted diced tomatoes and cook for 1 more minute. Pour in the chicken broth, bring the mixture to a boil.
- Simmer: Reduce the heat to medium and simmer uncovered for 10–12 minutes, stirring occasionally, until meatballs are tender and the soup is hot.
- Add Kale & Finish: Stir in baby kale leaves and cook for 2 more minutes until wilted. Taste and adjust salt and pepper as needed. Serve with grated Parmesan cheese on top.
Notes
- Homemade Meatballs: You can substitute store-bought meatballs with your homemade ones, just make sure they’re cooked.
- Go Meatless: Use plant-based or meatless Italian meatballs, or chicken/turkey meatballs for a leaner version.
- Herb Options: Fresh herbs are best, but if you don’t have them, dried thyme and oregano or Italian seasoning work just as well.
- Swap Kale: If you don’t have kale, baby spinach is a great alternative.
- Add More Veggies: Throw in frozen veggies in the last 5 minutes of cooking for extra nutrition.
- Add Pasta: For a heartier version, add small pasta when the soup starts to boil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: undefined
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 40mg
