Our updated version of the classic Italian Wedding Soup is the perfect easy weeknight soup to pull together for your family!
Ingredients
- 8 ounces ground beef 97% lean
- 8 ounces ground pork 96% lean
- 1 tablespoon dried parsley
- 3 tablespoons minced garlic divided
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 medium yellow onion chopped
- 2 medium celery stalks chopped
- 2 medium carrots chopped
- 4 cups low sodium chicken broth
- 4 cups low-sodium beef broth
- 4 ounces dry orzo
- 3 cups kale destemmed and chopped
- 1/2 cup reduced-fat parmesan cheese, grated
Servings: 1 cup servings
Units:
Instructions
- In a large pot, brown the beef and pork together over medium heat. Add parsley, 1 tablespoon of garlic, oregano and black pepper. Once meat is completely cooked, remove and set aside.
- Using the fat from the meat, sautee the onion, celery, carrots, and remaining garlic. Once vegetables are softened, add in the broth and bring to simmer.
- Add in the pasta and let simmer for 5-6 minutes. Add in the kale and browned meat let simmer for 4-5 minutes.
- Serve topped with parmesan cheese.
Recipe Notes
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