Italian Wedding Soup

A beautiful and tasty soup packed with sausage, meatballs and kale which has a lot of nutrients. You can freeze the extra to easy grab and go lunches later.


  • 4 TBSP Olive Oil
  • 1 Lb Ground Beef
  • 1/2 Lb Ground Pork
  • 8 Garlic Cloves, 4 minced and 4 chopped
  • 1 Tsp Dried Oregano
  • 2/3 Cup Grated Parmesan
  • 2 Large Eggs
  • 1 Lb Italian Sausage
  • 1 Medium Onion, diced
  • 10 Cups course chopped Kale
  • 10-12 Cups Chicken Stock

In a large bowl, combine the beef, port, minced garlic, oregano, Parmesan, and eggs. Form into 1 1/2 in meatballs. Heat 2 tbsp oil in a large skillet over medium-high heat. Brown 1/2 the meatballs, 4-6 minutes. Repeat with the last 2 tbsp oil and remaining meatballs.

Ass sausage to the hot skillet and gook until browned. About 8-10 minutes.

In a large stock pot or slow cooker, add the browned sausage, meatballs, onion, chopped garlic, kale and broth. Simmer for 3-4 hours in the stove, or 6-8 hours on low in the slow cooker.

If using a slow cooker take some olive oil and rub down inside of pot to help prevent sticking.

Per Serving: Cal. 463; Fat 36 g; Carbs 6 G; Protein 27 G

Love & Blessings
Ashley J. Spurgeon

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