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Photo of Pork meatball and kale soup by WW

Pork meatball and kale soup

Total Time
45 min
20 min
25 min


Fresh flat-leaf parsley

¼ cup(s), finely chopped

Lean pork mince

500 g

Grated parmesan cheese

cup(s), (25g)

Dried chilli flakes

¼ tsp


3 clove(s), crushed

Brown onion

1 large, finely chopped

Olive oil

2 tsp

Chicken stock

4 cup(s), (1L)


150 g, tuscan or curly

Green string beans

150 g, cut into 4cm lengths

Fresh basil

¼ cup(s), small


  1. Combine parsley, mince, parmesan, chilli, one-third of the garlic and half the onion in a medium bowl. Roll level tablespoons of mixture into 24 meatballs.
  2. Heat oil in a large saucepan over medium-high heat. Cook remaining onion and garlic, stirring, for 5 minutes or until softened. Add meatballs and cook, stirring, for 5 minutes or until browned.
  3. Add stock and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 8 minutes or until meatballs are cooked through.
  4. Add kale and beans and cook, uncovered, for 2 minutes or until beans are tender. Serve sprinkled with basil.


SERVING SUGGESTION: Crusty wholegrain bread. TIPS: Meatballs can be made up to 2 days ahead. Store in an airtight container in the fridge. Store any leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop.