Lean & Delicious Italian Wedding Soup

SERVING SIZE: 419g

YIELDS: 10 servings

Meatballs:
– 1 egg
– 900g (2 lbs) 99% lean ground turkey
– 35g Italian bread crumbs
– 1 handful Italian parsley, rinsed & finely chopped
– 30g parmesan cheese
– 1 tsp salt
– 1/2 tsp pepper
– 1/2 tsp minced garlic

Soup:
– 1 16 oz box Orzo pasta
– 1 tsp minced garlic
– 130g chopped white onion
– 60g chopped carrots
– 45g chopped celery
– 1 tbsp fresh dill
– 30g Kale, rinsed & chopped
– 120g white cooking wine
– 1920g turkey or chicken bone broth (2 boxes)
– 55g parmesan cheese
– 2 cups water
– fresh lemon juice to taste
– salt & pepper to taste

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine all meatball ingredients and form into meatballs with about 1/2″ diameter.
3. Place on baking sheet sprayed with nonstick cooking spray and bake until done (about 15-20 minutes).
4. While meatballs are baking, cook orzo in a pot according to box directions.
5. In another extra large pot, spray the bottom with nonstick cooking spray, then add garlic, onion, carrots, and celery over medium-low heat.
6. Stir constantly until veggies are about half-way cooked.
7. Add all other soup ingredients (except Orzo) and simmer for 10-15 minutes.
8. Add drained & cooked Orzo and cooked meatballs to the soup.
9. Feel free to sprinkle extra parmesan on top before serving. Enjoy the Italian Wedding Soup!