Italian Wedding Soup

1: Preheat oven to 350 degrees.

2: Combine ground beef, onion, egg, garlic, Parmesan, breadcrumbs, basil, salt, and pepper in a large bowl.

3: Roll mixture into 1 inch mini meatballs.

4: In a large skillet, heat 3 tablespoons of olive oil.

5: Add meatballs to the skillet and cook for 3-4 minutes or until browned on the first side.

6: Flip meatballs and cook for another 3 minutes.

7: Transfer skillet to the oven and cook for 9 minutes.

8: While the meatballs are in the oven, add 3 tablespoons of olive oil to a large pot over medium heat.

9: Add carrots, onions, and celery to the pot and cook for 4-5 minutes.

10: Add tomato paste and garlic, then cook for another minute.

11: Add chicken stock and stewed tomatoes.

12: Remove meatballs from the oven once finished and add to the pot.

13: Simmer for 10-15 minutes.

14: Once simmered, add orzo and cook for 6 minutes.

15: Add kale and cook for another 4 minutes.