A lighter version of classic Italian Meatball
Soup! This skinny wedding soup is bursting with juicy meatballs, orzo pasta, and
herbs!
Ingredients
For the meatballs:
- 1 pound ground turkey or
ground chicken
- 1/2 cup parmesan
cheese
- 1 large egg
- Salt & pepper, to taste
For the soup:
- 1 tablespoon olive
oil
- 1 onion, peeled and
chopped
- 3 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 tablespoon fresh
chopped parsley
- 8 cups chicken broth
- 2 cups fresh baby
spinach, packed
- 1 tablespoon lemon
juice
- ¼ - ½ teaspoon crushed
red pepper
- ½ c. orzo pasta
- Romano cheese, to garnish
Instructions
1.
Place a large 6-8
quart soup pot over medium heat. Add the oil, chopped onion, garlic,
carrots, and celery to the pot. Sauté for 5 minutes, to soften the vegetables.
2.
Add the parsley, spinach,
lemon juice, red pepper flakes and chicken broth. Bring to a simmer.
3.
For the meatballs: In
a large bowl mix the ground turkey, egg, and parmesan cheese. Mix by hand until
the mixture is very smooth. Use a cookie scoop to form into small 1 inch balls.
4.
Place 1 T oil in a pan
over medium heat and cook meatballs until lightly browned.
5.
Once the soup starts
to simmer, add in the meatballs, 3-5 at a time, stirring so they don’t stick to
the bottom.
6.
Then stir in the orzo
pasta. Simmer for 8-10 minutes.
7.
Taste, salt and pepper
as needed. Serve warm with a sprinkling of Romano or parmesan cheese.