Meatballs with Arugula Soup

This soup is a deliciously textured combination, and simple to prepare!

Serves: 4Prep: 10 minutesCook: 30 minutesTotal: 40 minutes

Serves: 4


  • 2 tablespoons olive oil
  • 24 fully cooked Kroger Italian Turkey Meatballs
  • 3 cloves garlic, thinly sliced
  • 2 medium yellow onions, thinly sliced
  • 2 1⁄2 cups arugula, chopped
  • 8 cups low-sodium chicken stock
  • Cooked white rice, for serving
  • Grated Parmesan cheese
  • Salt and black pepper, to taste


  • Heat oil in an 8-quart saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes.
  • Add arugula; cook until wilted, about 6 minutes. Add stock; bring to a boil then reduce heat to medium-low.
  • Add meatballs; cook until meatballs are heated through, about 20 minutes (ensure internal temperature of meatballs exceeds 165° F).
  • Season with salt and pepper.
  • Serve over rice; top with Parmesan and black pepper. Refrigerate any leftovers.