Tuscan Meatball Soup

Tuscan Meatball Soup

Tuscan Meatball Soup is a bowl of comfort. Homemade meatballs, a rich broth and the best blend of seasoning take this soup over the top!

Tuscan Meatball Soup is so full of flavor. I grew up eating Italian wedding soup and Italian scratadella soup (which is like an egg drop soup but Italian style which contains little homemade meatballs. So I am always happy to have a meatball in my soup! 

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Tuscan Meatball Soup has a great flavor with some great aromatics from the seasonings.  In our regular chicken soup we don’t use smoked paprika or saffron but they add such an amazing flavor to this soup you really don’t want to leave them out. 

If for some reason you can’t find saffron you can substitute turmeric but it doesn’t give you the same exact flavor. 

This hearty soup is is always a great dish served before a family gathering or as a weeknight meal with some crusty bread.

 Tuscan Meatball Soup is pure comfort food. We used kale making the soup this time but we have also use baby spinach.  So if your not a kale lover use some baby spinach instead. 

HOW TO MAKE TUSCAN MEATBALL SOUP:

In a medium bowl, add together all of the meatball ingredients.

Mix together with your hands and form 2 teaspoon full balls, set the balls on a pan and refrigerate for half an hour or flash freeze for 10 minutes.

In a large dutch oven or heavy bottom and wide pot heat oil over medium high and add in onions and red bell peppers. Saute for 5 minutes, or until peppers and onions have softened. Next add in garlic, continue cooking for 30 seconds then add in paprika, saffron, and oregano. Cook for ten seconds more and then add in white wine. 

Once the white wine has been added cook for 2 minutes, being sure to scrape the bottom of your pot with a wooden spoon and mixing occasionally.

Add in chicken broth and bring to a boil. Next add in meatballs and lower heat to a steady simmer (medium high heat). Cook for about 20 minutes, then add in orzo and kale and cook for an additional 15 minutes or until orzo is al dente and kale has softened.

Taste for seasoning and add in salt and pepper, if needed.

Serve and garnish with parsley.

You will love this Soup!! 

OTHER SOUPS YOU MIGHT LIKE:

Creamy Chicken Noodle Soup

Hamburger Soup Recipe

Tuscan Meatball Soup

Tuscan Meatball Soup

Tuscan Meatball Soup is a bowl of comfort. Homemade meatballs, a rich broth and the best blend of seasoning take this soup over the top!

4.15 from 7 votes

Print Pin Rate

Course: Soups

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Author: Rob

Ingredients

MEATBALLS

• ½ cup Italian breadcrumbs
• ⅓ cup half and half or milk
• 1 lb lean ground beef (97% lean 3% fat)
• ½ cup grated Parmesan cheese
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp dried oregano

SOUP

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 cloves of garlic, minced
• 1 ½ tsp smoked paprika
• 1 tsp crumbled saffron
• 1 tsp dried oregano
• 1 cup good quality drinking white wine
• 8 cups chicken broth
• 1 cup uncooked orzo
• 2 cups chopped fresh kale (stems removed) or baby spinach
• salt and pepper to taste
• parsley to garnish

Instructions

• 1. In a medium bowl, add together all of the meatball ingredients.

  2. Mix together with your hands and form 2 teaspoon full balls, set the balls on a pan and refrigerate for half an hour or flash freeze for 10 minutes.

  3. In a large dutch oven or heavy bottom and wide pot heat oil over medium high and add in onions and red bell peppers. Saute for 5 minutes, or until peppers and onions have softened. Next add in garlic, continue cooking for 30 seconds then add in paprika, saffron, and oregano. Cook for ten seconds more and then add in white wine. 

  4. Once the white wine has been added cook for 2 minutes, being sure to scrape the bottom of your pot with a wooden spoon and mixing occasionally.

  5. Add in chicken broth and bring to a boil. Next add in meatballs and lower heat to a steady simmer (medium high heat). Cook for about 20 minutes, then add in orzo and kale and cook for an additional 15 minutes or until orzo is al dente and kale has softened.

  6. Taste for seasoning and add in salt and pepper, if needed.

  Serve and garnish with parsley.

Notes

Note* Saffron really makes this dish, please do not substitute it if at all possible. Depending on the size of the meatballs, it can make anywhere between 12-16 meatballs. Use as lean of a meat as possible. 

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.