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Dinner recipe · from the recipe book

Italian Pork Meatball Soup with Kale and Beans

Tender herb-and-Parmesan pork meatballs simmer in a garlicky vegetable broth with cannellini beans, butternut squash and silky kale for a hearty, brothy bowl.

Italian Pork Meatball Soup with Kale and Beans

Ingredients

  • 1 lb450 gGround pork, 84% lean
  • ¼ cup30 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • ⅓ cup grated30 gGrated Parmesandivided
  • ¼ cup chopped15 gFresh parsleychopped, divided
  • 4 cloves12 gGarlicminced, divided
  • 1 tbsp14 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 2 cups cubed280 gButternut squash, peeledcut into 1/2-inch cubes
  • 1½ cups254 gGreat northern or cannellini beans, canned, drained and rinsed
  • 4 cups880 gVegetable broth
  • 1 cup240 gWater
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp1 gBlack pepperdivided
  • ¼ tsp1.5 gSalt

Steps

  1. Prep first: dice the onion, carrot and celery, cube the butternut, chop the kale and parsley, and mince the garlic.
  2. In a bowl, mix the ground pork, breadcrumbs, egg, half the Parmesan, half the parsley, one-third of the garlic, the salt and half the black pepper. Roll into about 24 small meatballs.
  3. Heat the olive oil in a Dutch oven over medium heat. Brown the meatballs in batches, about 5 minutes, and move them to a plate; they will finish cooking in the soup.
  4. Add the onion, carrot and celery to the pot and cook 5 minutes until softened. Stir in the remaining two-thirds of the garlic, the oregano and the red pepper flakes for 30 seconds.
  5. Pour in the vegetable broth and water, scraping up the browned bits. Add the butternut and bring to a simmer.
  6. Return the meatballs to the pot and simmer gently, covered, 15 minutes, until the squash is tender and the meatballs reach 160°F (71°C) inside.
  7. Stir in the great northern beans and kale and simmer 5 minutes until the kale is tender. Season with the remaining black pepper.
  8. Ladle into bowls and top with the remaining Parmesan and the remaining parsley.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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