Italian Wedding Soup
Ingredients
Meatballs
-
1
tablespoon
dried minced onion
-
1
pound
ground turkey or chicken
-
3
cloves
garlic, peeled and minced
-
1
large
egg
-
½
cup
panko breadcrumbs
-
¼
cup
freshly grated parmesan
-
2
teaspoons
dried oregano leaves
-
½
teaspoon
coarse salt
-
½
teaspoon
ground black pepper
Soup
-
2
tablespoons
olive oil
-
7
cups
unsalted chicken stock
-
1
tablespoon
all-natural bouillon (optional)
-
6
cups
fresh baby spinach
-
1
cup
orzo
-
1
teaspoon
coarse salt
-
2
large
eggs
-
2
tablespoons
freshly grated parmesan
Instructions
- Soak the dried minced onion in water for 2-3 minutes.
- Combine the ground turkey or chicken, garlic, egg, breadcrumbs, Parmesan, oregano, salt, and black pepper in a bowl and mix well.
- Form the mixture into 1-inch mini meatballs and roast them for 6-8 minutes.
- Heat olive oil in a pot and sauté the meatballs until lightly browned.
- Add chicken stock and bouillon to the pot and bring to a simmer.
- Stir in spinach, orzo, and salt, and simmer for 10-15 minutes until the orzo is al dente.
- Whisk together eggs and Parmesan cheese in a small bowl.
- Create a whirlpool in the soup and slowly drizzle in the egg mixture to form ribbons.
- Cook for another 1-2 minutes, then taste and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
6
Calories
281
Total fat
12g
Total carbohydrates
16g
Total protein
34g
Sodium
511mg
Cholesterol
113mg
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