Simple Recipes for Every Day
5-Ingredient Chicken Meatball Soup with Kale & Parmesan
- Serves: 4
- Prep Time: 5 min
- Cook Time: 15 min
Ingredients
- 6 cups chicken stock
- 1 (12-ounce) bag frozen chicken meatballs
- 12 ounces ditalini or other small pasta
- 2 cups stemmed and roughly chopped curly kale
- ½ cup Basil Pesto, plus more for serving
- Sea salt, to taste
- Freshly cracked black pepper, to taste
For Serving (optional)
- Red pepper flakes
- Freshly grated Parmesan
Ingredients
- 6 cups chicken stock
- 1 (12-ounce) bag frozen chicken meatballs
- 12 ounces ditalini or other small pasta
- 2 cups stemmed and roughly chopped curly kale
- ½ cup Basil Pesto, plus more for serving
- Sea salt, to taste
- Freshly cracked black pepper, to taste
For Serving (optional)
- Red pepper flakes
- Freshly grated Parmesan
Method
- In a large pot over high heat, combine the chicken stock and 2 cups of water. Bring to a boil.
- Add the frozen meatballs and pasta and cook, stirring often, until the pasta is al dente and the meatballs are heated through, 8 to 10 minutes. Add the kale to the pot and cook, stirring, until just wilted, about 2 minutes.
- Stir in the pesto, then season to taste with salt and pepper.
- Ladle the soup into bowls and top with red pepper flakes, Parmesan, and extra pesto if desired.
Notes
This soup is best enjoyed fresh, but leftovers will keep in the refrigerator for 3-4 days. You may need to add a little stock before reheating, as the pasta will continue to absorb liquid.