Try a little twist to a Classic. Italian Wedding Soup with Chicken Meatballs. 

Ingredients:

• 1 Lb Ground Chicken
• 1/2 Cup Panko Bread Crumbs
• 1 Egg
• 1/2 Cup Grated Parmesan Cheese
• 2 Cloves Garlic, Minced
• 1/4 Cup Fresh Parsley, Finely Chopped 
• 2 Teaspoons Salt
• 1/2 Teaspoon Pepper
• 2 Tablespoons Olive Oil
• 1 Cup White Onion, Diced
• 1/2 Cup Carrot, Diced
• 1/2 Cup Mushrooms, Diced
• 1/2 Cup Celery, Diced
• 2 Cloves Garlic, Minced
• 10 Cups Chicken Stock
• 1 Bay Leaf
• 1 Cup Dry Orzo Pasta (or Preferred Pasta Noodles or Rice)
• 4 Cups Kale (or Spinach), Roughly Chopped
• 3 Tablespoons Grated Parmesan Cheese
• 1/2 Teaspoon Crushed Red Pepper Flakes
• Salt and Pepper to Taste
• 2 Tablespoons Lemon Juice

Instructions:

1. Combine Ground Chicken, Bread Crumbs, Egg, Parmesan, Garlic, Parsley, Salt and Pepper in a medium bowl. After well mixed, shape the meatballs (About 1 Inch - about 16 Meatballs).
2. Cook meatballs in oven 400ºF for 20 Minutes. Set aside. 
3. Heat 1 Tablespoon Olive Oil over Medium Heat in a Large Pot. Add Onion, Carrot, Mushrooms and Celery. Cook for 3 to 4 Minutes while stirring occasionally. Add Garlic and cook for 2 Minutes. 
4. Add Chicken Stock and Bay Leaf to the Pot. Cover and bring to a Boil. 
5. Once it begins to Boil add the Orzo and Meatballs. Let Simmer with the cover on until Orzo is tender (about 8 Minutes).
6. Add Kale to the Pot. Cook for 2 to 3 Minutes until wilted. 
7. Add Parmesan Cheese and season with Red Pepper Flakes, Salt and Pepper. Add Lemon Juice. 
8. Serve and Enjoy!