Healthier Italian Wedding Soup with Lemon and Garlic As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 45 minutes Prep Time 15 minutes Cook Time 30 minutes Rating 4.41 out of 5 stars (387) Ingredients 6 servings 1 1/4 pounds ground turkey or chicken1 large egg1/2 cup grated parmesan cheese, plus the parmesan rind1/4 cup fresh chopped parsley (or 2 tablespoons dried parsley)2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano) )2 teaspoons smoked paprikakosher salt and black pepper1/4 cup extra virgin olive oil1 yellow onion, chopped8-12 large cloves of garlic, smashed (use to your taste)6 carrots, chopped4 celery stalks, chopped8-10 cups low sodium chicken broth1 pinch crushed red pepper flakes4-6 cups fresh baby spinachjuice of 2 lemons (or to taste)1-2 cups dry acini de pepe or orzo pasta, use more for leftovers Calories BeginnerItalianDairyEggsGluten-FreeWinterHealthyQuick and EasyVegetablesBoilingPressure CookingGrainsSlow CookingTraditionalSavoryPoultryMain CoursesSoups ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Stove-Top Step 2 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. Step 3 Slow Cooker Step 4 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. Step 5 Instant Pot Step 6 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.
