Ingredients:
Meatballs:
- 1 lb. lean, grass-fed ground chuck
- 1 egg beaten
- 1/2 cup Italian-style breadcrumbs
- 1/2 cup freshly-grated parmesan or vegan parmesan alternative
- 1 tsp. dried thyme
- 1 tsp. onion powder
- 1 tsp. pink himalayan salt
Broth:
- 6 cups organic bone broth
- 2 cups chopped collard greens
- 1 cup orzo
- 1 cup coarsely chopped carrots
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Salt to taste
- Black pepper to taste
- Top with shredded parmesan cheese or vegan parmesan alternative
Directions:
- Using a stand mixer (or mixing bowl), combine the meat, egg, bread crumbs, parmesan cheese, thyme, and onion powder on the lowest setting until all ingredients are incorporated.
- Shape meat into 2-inch (golf) balls.
- Using a large pot, sear the meatballs on medium-high heat for 1-2 minutes each.
- Once the meatballs are done, drain all but one tablespoon of the fat.
- Add the broth to the pot and heat on the same medium-high setting until boiling.
- Add the collard greens, orzo, carrot, meatballs, and reduce heat to medium.
- Cook soup for 10-20 minutes, or until orzo is tender, stirring often to prevent sticking or burning.
- Serve and add shredded parmesan while soup is still hot.
