Loaded Meatball Soup with a Kick

1. In a large bowl, mix together the panko breadcrumbs and milk until combined. Set aside and let soak for 5 to 10 minutes.

2. Add ground pork, ground beef, egg, chopped garlic, parsley, salt, pepper, oregano, and Worcestershire sauce to the soaked panko mixture and mix until just combined.

3. Form the mixture into about 20 meatballs and chill in the refrigerator for 15-20 minutes.

4. In a large pot over medium-high heat, heat 2 tablespoons of avocado oil. Add meatballs and cook for 1 minute on each side. Remove and set aside.

5. In the same pot over medium-high heat, add avocado oil, carrots, celery, leek, and onion. Season with salt and pepper and sauté until vegetables are tender, about 8 minutes.

6. Add tomato paste, Calabrian chili, garlic, oregano, dill, and thyme to the vegetables. Cook, mixing for 3 minutes. Add the chicken broth, mix, and season with salt and pepper.

7. Add bay leaves, bring to a simmer, cover, and cook for 15 minutes.

8. Add the meatballs back in with the pasta. Cook for another 10 minutes until pasta is fully cooked.

9. Add heavy cream and mix to combine. Add kale and simmer for another 5 minutes.

10. Serve hot and top with grated Parmesan cheese. Enjoy!