• Mike Roberts

Italian Wedding Soup


Ingredients

For meatballs:

¼ cup breadcrumbs

1 Tbsp. Italian seasoning

1 tsp. salt

½ tsp. pepper

1 egg

1 lb. ground chicken


For soup:

2 Tbsp. avocado oil, divided

1 cup chopped carrots

1 cup chopped celery

1 yellow onion, chopped

4 garlic cloves, minced

9 cups chicken broth

¾ cup acini di pepe pasta

3 cups baby spinach

¼ cup shredded Parmesan cheese


Directions

Add meatball ingredients to a large bowl and mix until just combined. Shape into 1-inch balls. Heat 1 Tbsp. of oil in a skillet over medium. Sear meatballs in batches for 1-2 minutes until browned on all sides. Set aside on a plate.


Heat remaining oil in a pot over medium-high. Cook carrots, celery and onion for 4-5 minutes. Add garlic and cook 1 more minute.


Pour in chicken broth and bring to a boil. Add pasta and boil 4 minutes. Add meatballs and boil 5 more minutes. Stir in spinach and serve with Parmesan cheese.


Serves 6-8

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