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Simple Recipes for Every Day

5-Ingredient Chicken Meatball Soup with Kale & Parmesan

a bowl of chicken meatball soup with kale and parmesan in a bowl with a spoon
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  15 min

Ingredients

  • 6-8 cups chicken stock
  • 1 (12 oz) bag frozen chicken meatballs
  • 12 oz short pasta such ditalini or anellini
  • 1/2 cup pesto, plus more for serving (homemade or store-bought)
  • 2 cups kale (1/3 of a bunch), stemmed, leaves chopped
  • salt, to taste

Serving Suggestions

  • Red pepper flakes
  • Freshly cracked black pepper
  • Parmesan

Method

  1. In a large pot set over high heat, bring the 6-8 cups of broth plus 2 cups water to a boil.
  2. Add in the chicken meatballs and (uncooked) pasta, bring the liquid back up to a boil, and cook until the pasta is al dente (not completely softened) and the meatballs are warmed through. This will depend on the size of your pasta and cooking time on the meatball package, about 8-10 minutes.
  3. Add in the kale and cook until wilted, about 2 more minutes.
  4. Stir the pesto into the soup, season to taste with salt and serve, topped with any additional toppings you have on hand: black pepper, more pesto, red chili flakes, Parmesan.