Italian Wedding Soup
User Reviews
4.6
42 reviews
Excellent
Italian Wedding Soup
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Italian Wedding Soup is a delicious and comforting soup made with bite sized chicken meatballs, vegetables, and tiny pasta such as orzo or acini de pepe.
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Ingredients
Meatballs
- 1 pound ground chicken
- 1/3 cup panko
- 1/4 cup Parmesan Cheese shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- salt fresh ground black pepper
- black pepper fresh ground black pepper
- 2 tablespoons flat leaf parsley chopped
- 1 egg
Soup
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 teaspoon garlic grated
- 2 teaspoons Italian seasoning
- salt fresh ground, to taste
- black pepper fresh ground, to taste
- 8 cups chicken broth low sodium; or vegetable broth
- Parmesan Cheese optional, rind
- 1 tablespoon dill chopped, fresh
- 1 cup orzo
- 5 ounces baby spinach
Instructions
- Preheat oven for 425° F. and line a sheet pan with parchment paper. In a large bowl whisk together the panko, parmesan cheese, Italian seasoning, garlic powder, salt, pepper, parsley, and egg. Add in the ground chicken and use your hands to combine everything.
- Use a 2 teaspoon size cookie scoop to scoop out the meatball mixture. Form it into balls and place them on the prepared baking sheet leaving space in between them. You should end up with approximately 35 meatballs. Spray the tops with cooking spray and bake the meatballs for 8-10 minutes or until cooked through.
- While the meatballs bake, add a tablespoon of olive oil to a large pot and heat it over medium-high heat. Add in the carrots, onion, celery, salt and pepper. Sauté for about 5 minutes and then add in the Italian seasoning, fresh dill, and garlic. Sauté for another minute.
- Pour in the broth and add in the parmesan cheese rind if using one. Use a wooden spoon to scrape up any brown bits from the bottom of the pot and then bring the soup to a boil.
- Once boiling add in the orzo and lower the heat to medium. Let the soup simmer until the orzo is tender. Remove the parmesan cheese rind and then add in the spinach and meatballs. Cook until the spinach has wilted. Taste for seasoning and serve topped with extra parmesan cheese if desired.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
45g
(15%)
Protein
34g
(68%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
114mg
(38%)
Sodium
316mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 114mg | 38% |
| Sodium | 316mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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