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Ingredients
For the meatballs
- 1 lb ground beef
- 1/2 onion, grated
- 1 egg, beaten
- 1/3 cup Panko breadcrumbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
For the soup
- 1/2 onion, diced
- 3 garlic cloves, minced
- 6 cups chicken or beef broth
- 15 oz canned tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 cup dried orzo pasta
- 1 bunch kale, chopped
- Optional – parmesan cheese
Directions
- Preheat oven to 400° .
- Combine all of the meatball ingredients together in a bowl. Roll mixture into 1 1/2 inch meatballs, about 12 meatballs total.
- Place on a baking sheet and bake for 20 minutes.
- Meanwhile, while the meatballs are baking, prepare the soup.
- Heat oil in a pot over medium heat and sauté onions and garlic for 3 minutes.
- Stir in dried basil and oregano.
- Add chicken broth and tomato sauce. Bring to a boil and season with salt and pepper. Reduce heat to medium low cover and let simmer until meatballs are done baking.
- Stir in meatballs and orzo. Check seasonings and bring back to a boil. Cover and let simmer over medium low heat for 9 minutes.
- Stir and kale and cook for another 2 minutes. Serve with parmesan cheese and garlic bread if desired
Note
- Orzo will continue to absorb the soup as it sits, add more broth if desired.
Garlic bread
Ingredients
- 1/2 cup (1 stick) butter, softened
- 3 garlic cloves, minced
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan
- 1 baguette or bread of choice
Directions
- Preheat oven to 400°.
- Combine butter, garlic, parsley and Parmesan cheese in a bowl. Spread a good layer onto the bread.
- Bake 8-10 minutes (time will vary depending on size of bread). Optional- broil for 1 minute.