Meatball and kale soup

Sausages make quick and moreish meatballs in this hearty soup from Silvana Franco
By Silvana Franco
Meatball and kale soup
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 Cumberland sausages
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 clove garlic, chopped
  • 1-2 tsp fennel seeds
  • 1/2 tsp smoked paprika
  • 250 ml passata
  • 500 ml chicken stock
  • 1/2 head kale, stalks removed, leaves chopped


1. Split the sausage skins lengthways and remove the meat, then roll it into small balls. Heat the oil in a large saucepan, add the meatballs and fry on a high heat for a few minutes until browned all over.

2. Add the onions and garlic to the pan, turn the heat down and gently cook for a further 5 minutes until softened.

3. Stir in the fennel seeds and the smoked paprika along with the passata and chicken stock. Simmer for 8-10 minutes until the soup thickens slightly. Add the kale and cook for a further 5 minutes until the leaves are tender, season, then serve.

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