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, but includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Beans and Greens Italian Soup

So Delicious Dairy Free Recipe Madness Contest - BadgeFor more details about the recipe contest, see this post:

Special Diet Notes & Options: 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.

For tree nut-free Italian meatball soup, simply replace the almond milk with Coconut Milk Beverage.

Beans and Greens Italian Meatball Soup
Prep time
Cook time
Total time
Serves: 8
  • 7 cups chicken stock
  • 2¼ cups organic jarred tomato sauce (I used a sauteed onion and garlic variety)
  • 1 cup So Delicious Dairy Free Unsweetened Almond Milk, divided
  • 2½ cups sliced carrots (1/4" thick coins)
  • 15 oz. can cannellini beans, drained, rinsed
  • 1½ 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
  1. Place the stock, tomato sauce, and ⅔ cup almond milk into a soup pot. Whisk together.
  2. Add in the sliced carrots, beans, ½ 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 ⅓ cup almond milk. Allow to sit for 2 minutes. Mash up with a fork to create a paste. Stir in ¼ 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.
**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 ¼ teaspoon increments until the desired taste is achieved.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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