20 Mar 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
- 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:
- 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.
- 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.
- Stir in the spinach and lemon juice, cooking another 5 minutes. Remove the parmesan rind. Taste and season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
- Divide the pasta among bowls and pour the soup over top. Top each bowl with extra parmesan, if desired.