Italian Wedding Soup
Ingredients
1¼ pounds ground turkey or chicken
1 large egg
½ cup grated parmesan cheese
¼ cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped
2 teaspoons smoked paprika
Salt and freshly ground pepper
¼ cup extra virgin olive oil
1 yellow onion, chopped
4-5 cloves fresh garlic, chopped
6 carrots, chopped
4 celery stalks, chopped
8 cups low sodium chicken broth
1 pinch crushed red pepper flakes
4-6 cups fresh baby spinach
Juice of 1 lemon
1-2 cups dry acini de pepe or orzo pasta
Directions
To make the meatballs:
- Heat olive oil in large pot over medium heat. Add onions and garlic and cook 5 minutes until golden.
- Add carrots, celery, salt and pepper. Cook for 5 minutes. Add the broth and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until meatballs are cooked through.
- Stir in the spinach and lemon juice. Cook for 5 minutes. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain.
- Divide the pasta among the bowls and pour the soup over the top. Add grated parmesan on top.
Additional recipes using Meats › Chicken
