Healthier Italian Wedding Soup with Lemon and Garlic.
Ingredients
- 1 1/4 pounds ground turkey or chicken
- 1 large egg
- 1/2 cup grated parmesan cheese, plus the parmesan rind
- 1/4 cup fresh chopped parsley
- 2 tablespoons chopped fresh oregano
- 2 teaspoons smoked paprika
- kosher salt and black pepper
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 8-12 large cloves of garlic, smashed
- 6 carrots, chopped
- 4 celery stalks, chopped
- 8-10 cups low sodium chicken broth
- 1 pinch crushed red pepper flakes
- 4-6 cups fresh baby spinach
- juice of 2 lemons
- 1-2 cups dry acini de pepe or orzo pasta, use more for leftovers
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Instructions
- 1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.
- 2. To make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.
- 3. Stir in the spinach and lemon juice, cooking another 5 minutes. Remove the parmesan rind. Taste and season with salt and pepper.
- 4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
- 5. Divide the pasta among bowls and pour the soup over top. Top each bowl with extra parmesan, if desired.
- 1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.
- 2. In the bowl of your crockpot, combine the olive oil, onion, garlic cloves, carrots, celery, broth, reserved parmesan rind, and a pinch of red pepper flakes, salt, and pepper. Stir in the meatballs. Cover and cook on low for 5-6 hours or high for 4-5 hours.
- 3. Finish as directed above.
- 1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.
- 2. Set Instant Pot to sauté and add the olive oil. Once hot, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Seal the instant pot and cook on high pressure for 8 minutes.
- 3. Finish as directed above.
Source
Original recipe: View Original