Healthy Italian Wedding Soup

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  Ground Pork(454g)

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

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  Ground Chicken(454g)

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

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  Carrots(120g)
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  Yellow Onion
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  Egg, Whole, Large
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  Garlic(10g)
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  Parsley, Fresh(60g)
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  Fennel Seeds, Dried(15g)
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  Oregano, Dried(10g)
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  ½ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Low Sodium Chicken Broth(2880g)
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  Kale
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  Cauliflower Rice, Frozen(480g)
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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. 1In a large bowl, combine the pork, chicken, carrots, onion, eggs, garlic, parsley, fennel seeds, oregano, salt, and pepper. Mix until fully combined.
2. 2In a large pot, bring the chicken stock to a boil over high heat. Using wet hands, form 2-inch meatballs and drop them into the boiling broth one at a time.
3. 3Once all of the meatballs are added, reduce the heat to medium-low and simmer for 10 minutes. Add the kale and cauliflower rice, if using, and simmer until the meatballs are cooked through and the internal temperature reads 165°F on an instant-read thermometer, about 10 more minutes.
4. 4Ladle the soup into bowls and top with red pepper flakes and Parmesan, if desired.