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Wedding Meatball Soup


  • Author: The Fresh 20
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Ingredients

  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced small (1 cup)
  • 3 carrots, peeled and diced small (1½ cups)
  • 3 cloves garlic, minced
  • 2 medium (6”) zucchini, diced small (34 cups)
  • ¼ bunch kale, chopped (1 cup)
  • 2 teaspoons Herbes de Provence
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 5 cups low-sodium chicken broth
  • ¾ pound balsamic herb meatballs
  • 3 cups cooked whole wheat orzo

Instructions

  1. Make ahead: ¾ pound balsamic herb meatballs *from Meal #1
  2. Make ahead: 3 cups cooked orzo *see prep guide
  3. Make ahead: Cut vegetables (onion, carrots, zucchini, kale)
  4. Heat olive oil in a large pot over medium heat.
  5. Add in onions, carrots, garlic, zucchini, and kale. Cook for about 3-5 minutes. Add Herbes, salt, pepper, and broth and bring to simmer.
  6. Add in meatballs and cooked orzo and simmer for 5-7 minutes or until warmed through.

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