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Italian Wedding Soup (Stage 7)
INGREDIENTS:
  • - 12 oz (97/3 or leaner) ground beef
  • - 1/3 cup grated parmesan cheese
  • - 1/3 cup fresh whole-grain bread crumbs
  • - ¼ cup water
  • - 3 tbsp chopped parsley
  • - 3 cloves garlic, minced (set aside 1)
  • - 1 tsp salt
  • - ½ tsp dried oregano
  • - ¼ tsp black pepper, ground
  • - 2 tbsp olive oil
  • - 1 large onion, diced
  • - 2 stalks celery- cut lengthwise and thinly crosswise
  • - 8 cups lower-sodium chicken stock
  • - 3 cups kale sliced thinly, stems removed
  • - 2 cups escarole sliced thinly, core removed

1. In a large mixing bowl, combine beef, bread crumbs, parmesan, water, 1 garlic clove, oregano, parsley, ½ tsp salt and pepper. Preheat oven to 375F
2. In a Dutch oven, heat oil over medium-high heat. Add onions and sauté for 10 minutes. Add celery and sauté an additional five minutes. Add garlic and sauté one more minute. Add stock and remaining salt. Turn heat to high. Once boiling, add kale and escarole. Turn heat down to medium-low, cover Dutch oven, and simmer 15 minutes.
3. In the meantime, place meatballs in oven and bake 12 minutes. When finished, add meatballs to soup and cook an additional five minutes.

Calories 283; Carbohydrates 13g; Fat 15g; Protein 25g; Sodium 955mg; Recipe Yield 4 servings

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