Italian Wedding Soup Lite

Italian Wedding Soup Lite

Meatballs:

1. ½ pound 90% lean ground turkey
2. ½ pound 90% lean ground beef
3. 2 slices whole grain bread, torn into pieces
4. ½ milk
5. 1 egg yolk
6. 1 teaspoon oregano
7. ½ teaspoon salt
8. ½ teaspoon pepper
9. 3 cloves garlic, chopped
10. 2 tablespoon fresh flat leaf parsley, chopped
11. ½ cup grated parmesan cheese

Soup:

1. 4 cups chicken bone broth
2. 6 cups reduced sodium chicken stock
3. 1/8 teaspoon red pepper flakes
4. 2 carrots, diced
5. 2 ribs celery, diced
6. ¾ cup whole grain orzo pasta
7. 4 cups baby kale or baby spinach

To make the meatballs:

1. Add the torn bread to a medium sized bowl and pour the milk over the top.
2. Press the bread into the milk and allow it to sit for 5 minutes.
3. Stir the mixture to allow the bread to become mushy.
4. Add the ground beef, ground turkey, egg yolk, salt, pepper, oregano, Parmesan cheese, garlic and flat leaf parsley.
5. Stir together until everything is mixed.

To make the soup:

1. In a large stockpot, bring the bone broth and stock to a simmer with the red pepper flakes, carrots and celery.
2. Use a tablespoon to make small meatballs and drop into the hot broth until all of the meatballs are added to the pot.
3. Add orzo pasta to the hot stock.
4. Put the lid on the pot and simmer for 20 minutes.
5. Stir gently once while the soup is cooking.
6. During the last 5 minutes of cooking, stir in the fresh baby kale.
7. Serve hot with a sprinkle of freshly grated parmesan cheese.

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