Italian Wedding Soup

Ingredients

• 1 cup soaked white beans

• 1 pound of ground meat of your choice (we like a mix of beef and pork) roll them into 1 inch balls, alternatively we have used sausage cut into 1/2 inch pieces

• 4 cups of bone broth

• 1 cup chopped celery

• 1 cup chopped carrots

• 4 cloves of garlic minced

• 1 cup of chopped onion

• 1 cup chopped lacinato kale

• 1/2 cup chopped parsley

• 2 tbs oregano

• 2 tbs basil

• salt and pepper to taste

• 3 tbs avocado oil

Instructions

Start off in a large stock pot add your avocado oil and turn your burner on medium heat. Add your onions once translucent, add your garlic. Cook for 1-2 minutes, add your oregano and basil and saute till fragrant. Add your veggies, saving 1/2 your parsley for later. Add your bone broth and soaked and strained beans. Top with a lid and allow to cook for 30 minutes on medium-low. Stir and add your meatballs to the broth. Allow to cook for another 20-30 minutes until the beans are tender. Turn off the heat and add the rest of your parsley. Enjoy!

Note: This soup also freezes well for 6 + months in the freezer