Italian Wedding Soup

Italian Wedding Soup

Ohhh the Italian wedding soup… I LOVE IT! But… I made it a few months ago and rolled every gosh darn tiny little pain in the booty meatball only for my husband and kids to tell me they don’t like it …

But… at least I got to share with my friend and neighbor Megan! Haha

This recipe is a healthier version of the traditional Italian wedding soup and I loved it!

Enjoy! Xox jen

Italian Wedding Soup

INGREDIENTS:

  • 1 1/4 pounds ground turkey or chicken
  • 1 large egg
  • 1/2 cup grated parmesan cheese, plus the parmesan rind
  • 1/4 cup fresh chopped parsley (or 2 tablespoons dried parsley)
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
  • 2 teaspoons smoked paprika
  • kosher salt and black pepper
  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, chopped
  • 8-12 large cloves of garlic, smashed (use to your taste)
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 8-10 cups low sodium chicken broth
  • 1 pinch crushed red pepper flakes
  • 4-6 cups fresh baby spinach
  • juice of 2 lemons (or to taste)
  • 1-2 cups dry acini de pepe or orzo pasta, use more for leftovers

STOVE TOP DIRECTIONS:

  1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.
  2. To make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.
  3. Stir in the spinach and lemon juice, cooking another 5 minutes. Remove the parmesan rind. Taste and season with salt and pepper.
  4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
  5. Divide the pasta among bowls and pour the soup over top. Top each bowl with extra parmesan, if desired.
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