Healthy Italian Wedding Soup

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  1 lbs Ground Pork

  Regular ground pork is typically 70/30. Look for lean if available.

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  1 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

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  0.5 cup Carrots
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  1 Yellow Onion(55g)
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  2 Egg, Whole, Large(88g)
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  2 tsp Garlic
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  0.3 cup Parsley, Fresh
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  1 tbsp Fennel Seeds, Dried
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  2 tsp Oregano, Dried
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  0.5 tsp ½ teaspoon sea salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  12 cup Low Sodium Chicken Broth
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  1 Kale(340g)
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  2 cup Cauliflower Rice, Frozen
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  Red pepper flakes
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Finely mince the carrots, onion, and fresh garlic. Chop the fresh parsley. In a large bowl, combine the ground pork, ground chicken, minced carrots, onion, garlic, parsley, eggs, fennel seeds, dried oregano, sea salt, and freshly cracked black pepper until fully incorporated.
2. 2Pour the low sodium chicken broth into a large pot and bring to a boil over high heat, about 5–7 minutes, until large bubbles break the surface rapidly.
3. 3Wet your hands and form the meat mixture into 2-inch meatballs. Gently drop each meatball into the boiling broth one at a time.
4. 4Reduce heat to medium-low and simmer uncovered for 10 minutes until the meatballs firm up and are no longer visibly raw on the outside.
5. 5Add the raw kale and frozen cauliflower rice to the pot and stir gently. Continue simmering over medium-low heat for 10–12 minutes until the meatballs reach an internal temperature of 165°F and the kale is tender.
6. 6Divide the soup evenly into 8 airtight containers while hot, distributing meatballs and vegetables evenly among portions.
7. 7Allow containers to cool to room temperature before sealing and refrigerating up to 4 days, or freeze up to 3 months.
8. 8To serve, reheat in a pot over medium heat until simmering, then top individual bowls with red pepper flakes and grated Parmesan.