Soul-Satisyfing Meatball Soup
My parents and mother-in-law, love soup. So, I’m always looking for ways to make them full meals packed with goodness. This batch has veggies, kale, pasta and meatballs loaded into a flavorful broth with passata. A hearty soup perfect for fall lunches or dinners!
2 tbsp olive oil, divided
1 small red onion, diced
1 small white onion, diced
4 carrots, peeled and diced
3 stalks celery, diced
1/2 tsp dried thyme
1/4 tsp chili flakes
4 cloves garlic, minced
10 cups chicken stock
2 cups passata
2 bay leaves
1 sprig rosemary
1 cup uncooked small macaroni elbow pasta
2 cups kale, chopped (spines removed)
1 tbsp freshly squeezed lemon juice
2 tbsp fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
Chopped fresh parsley
Chili flakes (optional)
2 lbs ground turkey (pork or chicken)
1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan
2 large eggs
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
ProBond 11" Forged Stainless Steel Nonstick Skillet
For the Meatballs:
Products to Use:
In a large bowl, combine ground turkey, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 24-30 meatballs.
Heat 1 tablespoon olive oil in a large non-stick fry pan over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-5 minutes. Transfer to a paper towel-lined plate; set aside. (Meatballs can be cooked in the stockpot or Dutch oven that the soup will be made in, but I do it separately to limit the oil/fat in the soup)
Heat a large stockpot or Dutch oven over medium heat. Add remaining 1 tablespoon olive oil. Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, thyme, chili flakes and cook until fragrant, about 2 minutes.
If serving all the soup in one sitting add the elbow macaroni to the pot with the meatballs.
If portioning it out for loved ones or to enjoy at a later date, I put the macaroni in the fry pan that cooked the meatballs (wiped clean) add enough of the soup liquid to cover the pasta (strain just the liquid) and cook the pasta until al dente, 6-7 minutes. Then I strain the liquid back in the soup and spread the cooked pasta on a sheet pan to cool.
I find that sometimes when I store soup with pasta, the pasta continues to absorb the liquid, so I prefer to store it separately and add to the soup just before serving.
Remove bay leaves then stir in lemon juice and parsley until season with salt and pepper, to taste.
Serve hot, garnished with Parmesan, chopped parsley, and more chili flakes. (optional to taste)