Meatball Soup with
Orzo & Kale!
I made this delicious and healing soup when I was feeling a bit under the weather. It is hearty, packed with protein, and easy enough to throw together quickly when you're not feeling 100% (or when you are just craving comfort food!). Hydrating, hot, and steaming -- this pot of soup has immune-boosting garlic, fresh veggies, tasty meatballs, and a nourishing broth that will just make you feel like I can heal yourself quickly.
Ingredients:
1 lb. lean Ground Beef
Italian Seasoning
Garlic Powder
1 Egg
3 cloves Garlic, chopped
½ Onion, diced
3 Carrots, sliced
2 stalks Celery, diced
3 cups chopped Kale
1 tsp Olive Oil
1 14 oz can Chopped Tomatoes
1 32 oz box Kettle & Fire Beef Bone Broth
Water
½ cup Orzo Pasta
Salt & Pepper
Instructions:
Mix together the beef, 1 tsp salt, 1 tsp pepper, a good shake of Italian seasoning and garlic powder (measure with your heart), and an egg.
Form the mixture into 20 meatballs.
In a deep soup pot over medium heat, cook the garlic, onion, carrots and celery in the olive oil, and season with salt, pepper and more Italian seasoning.
After the vegetables have softened, add the chopped tomatoes, 1 can of water, and the bone broth.
Once the soup is boiling, drop in the meatballs, lower to a simmer, and cover and cook for about 5 minutes. You can nudge the meatballs to make sure they are not stuck, but do not stir at this point because the meatballs are not yet cooked.
After about 5 minutes, uncover and stir in the orzo and the kale.
The soup is finished when the pasta is cooked.
Makes 4 servings: 41g Protein, 5g Fiber, 440 Calories per serving
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