Try this hearty greens and meatball soup, then check out our winter pistou soup, spicy butter bean soup, beetroot soup and more soup recipes.


  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 1 clove garlic, crushed
  • 1-2 red chillies, finely chopped
  • 1 litre chicken stock
  • 200g kale or spring greens, roughly chopped
  • 3 tbsp orzo
  • 50g parmesan, grated


  • 1 crustless slice white bread, drizzled with 2 tbsp milk
  • 250g pork mince
  • 1 egg yolk
  • chopped to make 2 tbsp flat-leaf parsley
  • ½ a clove garlic, crushed
  • finely grated to make 2 tbsp parmesan


  • STEP 1

    To make the meatballs, break up the soaked bread into a mixing bowl, then add the remaining meatball ingredients with ½ tsp of salt and mix until well combined. Roll into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with 1 tbsp of olive oil until browned and cooked through. Scoop out onto a plate.

  • STEP 2

    Heat 2 tbsp of olive oil in the same pan. Fry the onion, with a good pinch of salt, for 5-10 minutes or until golden brown and caramelised. Stir in the garlic and chilli, and cook for 2 minutes. Add the stock, kale, orzo and meatballs, and simmer for 15-20 minutes or until the orzo and greens are cooked. Sprinkle over the parmesan to serve.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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