Warm up your evenings with this Italian Wedding Soup featuring tender Parmesan meatballs, fresh greens, and delicate pasta in a savory broth. Comforting, elegant, and ready in under an hour.
Prep Time: 20 Min
1 lb ground chicken or turkey 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 cup breadcrumbs 1 large egg 1 tsp Italian seasoning 1 tsp salt 1/2 tsp black pepper 2 tbsp olive oil 2 medium carrots, diced 2 stalks celery, diced 8 cups low-sodium chicken broth 2 cups fresh spinach or escarole 3/4 cup acini di pepe or orzo pasta
Cook Time: 20 Min
Ingredients
In a mixing bowl, combine ground chicken or turkey, Parmesan, garlic, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined and roll into small meatballs.
Heat olive oil in a large soup pot over medium heat. Brown the meatballs in batches until golden but not fully cooked. Remove and set aside.
In the same pot, add more olive oil if needed. Sauté the diced carrots and celery for 5 minutes until slightly softened.
Pour in the chicken broth and bring to a simmer. Return the meatballs to the pot and cook for 10 minutes.