Hearty greens and meatball soup

Hearty greens and meatball soup

Hearty greens and meatball soup

Lunch or dinner, this seriously beefed-up soup recipe is bound to keep hunger at bay. Making your own meatballs is so worth the effort
Total Time 40 mins
Servings 4
Calories 389 kcal


  • 3 tbsp olive oil 
  • 2 onions finely chopped
  • 1 clove garlic crushed
  • 1 - 2 red chillies  finely chopped
  • 1 litre chicken stock 
  • 200 g kale or spring greens roughly chopped
  • 3 tbsp orzo
  • 50 g parmesan grated


  • 1 slice crustless white bread, drizzled with 2 tbsp milk
  • 250 g pork mince
  • 1 egg yolk
  • 2 tbsp flat-leaf parsley chopped
  • 1/2 clove garlic crushed
  • 2 tbsp parmesan finely grated


  • To make the meatballs, break up the soaked bread into a mixing bowl, then add the remaining meatball ingredients with ½ tsp of salt and mix until well combined. Roll into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with 1 tbsp of olive oil until browned and cooked through. Scoop out onto a plate.
  • Heat 2 tbsp of olive oil in the same pan. Fry the onion, with a good pinch of salt, for 5-10 minutes or until golden brown and caramelised. Stir in the garlic and chilli, and cook for 2 minutes. Add the stock, kale, orzo and meatballs, and simmer for 15-20 minutes or until the orzo and greens are cooked. Sprinkle over the parmesan to serve.