Beans and Greens Italian Meatball Soup

This recipe for Italian meatball soup is a “savory” entry in our March Recipe Madness Contest, created and submitted by Kim Van Dunk. To qualify, the recipe contains 8 ingredients or less.

Special Diet Notes: Italian Meatball Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and soy-free. If gluten-free is not a concern for your family, you can use wheat bread in place of the gluten-free bread.

Kim Van Dunk

Beans and Greens Italian Meatball Soup

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 7 cups chicken stock
• 2 ¼ cups organic jarred tomato sauce I used a sauteed onion and garlic variety
• 1 cup unsweetened milk alternative divided
• 2 ½ cups sliced carrots 1/4" thick coins
• 15 oz. can cannellini beans drained, rinsed
• 1 ½ teaspoons sea salt divided**
• ¼ teaspoon ground black pepper
• 2 slices gluten free bread Udi's White Loaf
• 1 pound lean groun turkey white meat
• 4 cups finely chopped kale leaves

Method

 

1. Place the stock, tomato sauce, and 2/3 cup almond milk into a soup pot. Whisk together.
2. Add in the sliced carrots, beans, 1/2 teaspoon sea salt, and black pepper. Bring to a boil. Reduce heat to a simmer.
3. Place the bread slices into a bowl. Cover with the remaining 1/3 cup almond milk. Allow to sit for 2 minutes. Mash up with a fork to create a paste. Stir in 1/4 teaspoon sea salt. Fold in the ground turkey meat. Form miniature meatballs (about 1 teaspoon is size). Drop the meatballs directly into the soup.
4. Cook the soup for 1 hour.
5. Turn the heat off. Stir in the chopped kale. Serve.

Notes

**You may adjust the salt content up or down depending on the sodium levels of the broth used. I suggest seasoning the soup in small 1/4 teaspoon increments until the desired taste is achieved.

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