---
title: Italian Meatball Soup
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/italian-meatball-soup-5c477ed0c445fa5d6d508ef2
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Wheat, Soy, Milk]
tags: [Italian, Soup, Comfort Food, Quick]
rating: 4.0
rating_count: 4500
source_chef: Michelle Doll Olson
image: "https://images.recipes.furrysalamander.com/italian-meatball-soup.avif"
---
Wash and dry all produce. Trim and peel @carrots{2%pieces}, then cut into ½-inch pieces. Halve @yellow onion{1%piece}; peel and dice one half. Mince half of the @garlic{4%cloves}. Remove and discard any large ribs from @kale{10%oz}; chop leaves into 1-inch pieces.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pot{} over medium heat. Add carrots, onion, and half the garlic. Cook, stirring occasionally, until softened ~{10%minutes}. TIP: If veggies cook too quickly, lower heat to medium low.

While veggies cook, in a #medium bowl{}, combine @ground pork{16%oz}, @panko breadcrumbs{¼%cup}, half the @tuscan heat spice{1%tsp}, and a few big pinches of salt and pepper. Shape mixture into small ½-inch-wide meatballs.

Stir remaining tuscan heat spice into pot with veggies. Cook until fragrant ~{30%seconds}. Stir in kale, @chicken stock concentrate{2%cubes}, 3 cups hot @water{3%cups}, and a few big pinches of salt. Cover pot, increase heat to high, and bring soup to a boil. Once boiling, remove lid. Carefully stir in @orzo pasta{⅓%cup} and meatballs. Reduce heat to medium low and cover. Cook until orzo is al dente and meatballs are cooked ~{10%minutes}.

Meanwhile, halve @demi-baguette{1%loaf} lengthwise, then halve again on an angle. Place @butter{2%tbsp} in a #small bowl{}; microwave until softened ~{15%seconds}. Stir in remaining garlic and season with salt. Spread onto cut sides of demi-baguette. Place on a baking sheet cut sides up. Place under broiler and toast until golden ~{3%minutes}. TIP: Keep an eye out the entire time for any burning.

Stir half the @parmesan cheese{2%oz} into soup. Season with salt and pepper. Divide soup between bowls; sprinkle with remaining parmesan cheese. Serve with garlic bread on the side.