Pasta and sauce, pastrami and rye, peanut butter and jelly – some foods pair so perfectly together, they’re practically married! That’s the story behind this Italian-American soup, with a made-for-each-other combination of nourishing green veggies and hearty meat. While not part of an actual wedding tradition, it is a comfort food close to the hearts of many. This lighter version makes for an easy weeknight dinner – your whole family may just fall in love!
Lighter Italian Wedding Soup
Ingredients
Meatballs
1 lb. ground chicken (pasture-raised, if possible)
1 Tbs ground flax, mixed with 3 Tbs water (to make a flax “egg”), set aside for 5 minutes until it gels – this is your binder
1/4 cup brown rice bread crumbs
1 medium carrot, shredded (about 1/3 cup)
½ tsp. dried basil
½ tsp. oregano
½ tsp. salt
½ tsp pepper
1 garlic clove, crushed
Soup
½ medium onion, chopped
2 cups carrots, sliced (about 4)
½ tsp. sea salt
½ tsp. dried oregano
32 oz. chicken broth
4 cups organic baby spinach
Directions:
- Preheat oven to 350 degrees.
- Prepare meatballs by combining ground chicken with flax egg, bread crumbs, grated carrot and spices.
- Line baking sheet with parchment paper, then scoop meatballs onto a baking sheet with a mini ice cream scoop.
- Bake at 350 for 20 minutes, until chicken is thoroughly cooked.
- Remove from oven, set aside.
- Meanwhile, add onions and carrots to a medium-sized soup pot. Sauté at medium heat for 10 minutes. Add salt and oregano.
- Pour in chicken broth and add meatballs to soup.
- Bring to a boil, then cover and turn down to simmer for 30 minutes.
- Stir in spinach to wilt before serving.
- Enjoy!