Italian Wedding Soup with Lemon

 

This was the first time I've tried Italian Wedding Soup and I'm now a big fan! So many wonderful flavors mixed together and the perfect size of savory meatballs to complement the soup. The lemon is a perfect touch and it's all so comforting. This is the best soup to have on chilly days!

Italian Wedding Soup with Lemon

Adapted from Half Baked Harvest

1 1/4 pounds ground turkey or chicken

1 large egg

1/2 cup grated parmesan cheese

2 Tbsp. dried parsley

2 tsp. dried oregano

2 tsp. smoked paprika

kosher salt and black pepper

1/4 cup extra virgin olive oil

1 yellow onion, chopped

6 tsp. garlic, minced

6 carrots, chopped

8 cups low sodium chicken broth

4 cups fresh baby spinach

juice of 1 lemon

2 cups dry acini de pepe or orzo pasta


1. To make the meatballs: Add the chicken, egg, parmesan, parsley, oregano, paprika and a pinch each of salt and pepper to a bowl. Grease your hands and roll the meat into small, 1-inch size meatballs, placing them on a large plate as you work. Set aside.

2. To make the soup: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and garlic and cook 5 minutes, until golden. Add the carrots and a pinch of salt and pepper. Cook another 5 minutes. Add the broth. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.

4. Once soup is simmering, stir in the spinach and lemon juice, cooking another 5 minutes. Taste and season with salt and pepper.

5. Divide the pasta among bowls and pour the soup over top. Top each bowl with extra parmesan, if desired.

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