Italian Wedding Soup

    This soup is incredibly filling, packed with meatballs, sausage, and nutrient-dense kale. It also freezes quite well, making it an easy meal to defrost on busy weeknights.

    4 tablespoons olive oil
    1 pound ground beef
    ½ pound ground pork
    8 garlic cloves, 4 minced and 4 chopped
    1 teaspoon dried oregano
    ⅔ cup grated Parmesan cheese
    2 large eggs
    1 pound Italian sausage
    1 medium onion, diced
    10 cups coarsely chopped kale
    10 to 12 cups chicken broth
    1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
    2.In a large bowl, combine the beef, pork, minced garlic, oregano, Parmesan, and eggs. Form into 1½-inch meatballs. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Brown half the meatballs, 4 to 6 minutes. Place the browned meatballs in the slow cooker. Repeat with the remaining tablespoon oil and remaining meatballs.
    3.Add the sausage to the hot skillet and cook until browned, stirring frequently, 8 to 10 minutes.
    4.Add the browned sausage to the slow cooker. Then add the onion, chopped garlic, kale, and broth to the slow cooker. Cover and cook on Low for 6 to 8 hours.

    PER SERVING: 463 CALORIES ★ FAT 36 G (70%) ★ NET CARBS 6 G (5%) ★ PROTEIN 27 G (23%)