Description
A lightened-up version of the classic, this Italian Wedding Soup blends savory meatballs, fresh greens, and a zesty lemon-garlic broth for a comforting and nutritious meal that warms you from the inside out.
Ingredients
For the meatballs:
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1 lb lean ground turkey or chicken
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1/4 cup grated Parmesan
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1/4 cup breadcrumbs (whole wheat if preferred)
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1 egg
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2 cloves garlic, minced
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Salt & pepper, to taste
For the soup:
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1 tbsp olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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6 cups low-sodium chicken broth
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1/2 cup small pasta (like acini di pepe or orzo)
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3 cups baby spinach or kale
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Juice of 1 lemon
Instructions
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Make the meatballs: Mix all ingredients and roll into 1-inch balls.
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Cook meatballs: Bake at 400°F (200°C) for 15 minutes or until browned.
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Start soup: In a large pot, sauté onion and garlic in olive oil.
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Add broth & pasta: Bring to a boil, then simmer until pasta is cooked.
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Finish: Add meatballs, greens, and lemon juice. Simmer 5 more minutes.
Notes
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Add crushed red pepper for a little heat.
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Can be made ahead and refrigerated for up to 3 days.
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Use quinoa instead of pasta for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320kal
- Sodium: 500mg
- Fat: 14 g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g