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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!
Course Soups
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Rob



  • 1/2 cup Italian breadcrumbs
  • 1/3 cup half and half or milk
  • 1 lb lean ground beef (97% lean 3% fat)
  • 1/2 cup grated Parmesan cheese
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1 1/2 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


  1. 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.

Recipe 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.