If you don’t have a sorbet scoop use a tablespoon to portion out the meatballs.

Equipment Needed

Measuring cups and spoons, mixing bowl, knife, cutting board, vegetable peeler, large pot and a sorbet scoop


Peel and dice the carrots, celery and onion.

Remove the stems of the kale and tear by hand into small bite-size pieces. Set aside. 

In a large thick bottomed pot, over medium-high heat, add the olive oil, carrots, celery and onion and sauté for 5 minutes.

Add the tomato paste and stir well. Cook for 3 additional minutes.

Add the beef and chicken stock and reduce the heat to medium-low. Let the soup simmer for 15 minutes. 

Add the kale and continue to simmer while making the meatballs.

Combine the turkey, pesto, bread crumbs, egg, cream, 1/2 cup parmesan cheese, parsley and sea salt and pepper to taste in a mixing bowl and mix well.

Use a sorbet scoop to make approximately 25 mini meatballs. 

Gently drop the meatballs into the simmering soup along with the dry orzo pasta.

Stir carefully and increase the heat to medium.

Cook for 15 minutes, the pasta should be cooked and the meatballs should be tender and cooked all the way through. 

Serve the soup with 1/2 cup freshly grated Parmesan cheese and the chopped Italian parsley.

Store in the fridge for up to one week.