Healthy Italian Wedding Soup

Whip up this quick healthy Italian wedding soup in 30 minutes using frozen meatballs. You can either make the meatballs and freeze them or purchase them already made. Homemade is always better, but let's be real. You're busy! This is great for a busy night after work when you need to make dinner fast. Recipe adapted from "Eat Well Live Better".

ITALIAN WEDDING SOUP

1 tbsp olive oil
1 onion, chopped
4 carrots, sliced and chopped
2 celery stalks, chopped
1 can white cannelini beans
pinch salt
2 quarts of chicken stock (the boxes or 8 cups of pre-made stock - save your vegetable scraps in the freezer and throw in with chicken to make stock)
fresh pepper or ground pepper
tsp Italian seasoning
tsp parsley
about 5 large handfuls of chopped kale (i used the precut kind)
1 package frozen turkey meatballs
fresh parmesan cheese, optional
half head cabbage, not shown - I forgot to add it

Saute the onions, carrots and celery in olive oil for a few minutes. Add stock and remaining ingredients. Simmer for 20-
30 minutes. Enjoy with a little fresh parmesan grated on top.

*Soup can be frozen for up to 6 months.

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