Meatball soup

Meatball soup

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  • 4
  • Easy
  • 20 minutes
  • 20 minutes
  • Woolworths De Wetshof Merlot

I love cavolo nero season, but you could also use Swiss chard. Wondering why you should save your Parmesan rinds? This is why. I collect mine and freeze them for when I make this or a minestrone.


  • 2 T olive oil
  • 600 g Woolworths beef-and-pork frikkadels
  • 2 leeks, chopped
  • 4 cloves garlic, chopped
  • 3 cups beef stock
  • sea salt and freshly ground black pepper, to taste
  • 1 bunch cavolo nero  (or 180 g kale), chopped
  • 1 T balsamic vinegar
  • Parmesan, grated, for sprinkling
  • olive ciabatta, for serving

Cooking Instructions

1. Heat the olive oil in a large, deep pan. Fry the meatballs until golden brown but not cooked through. Remove from the pan.

2. Add the leeks and fry over a low heat until soft. Add the garlic and cook for 1 minute, then add the meatballs and stock and cook for 10 minutes.

3. Season and add the cavolo nero or kale and cook until wilted, about 2 minutes. Stir in the balsamic vinegar. Sprinkle with the Parmesan and serve with the ciabatta.

Find more meatball recipes here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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