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healthy italian wedding soup in two bowls

Healthy Italian Wedding Soup

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  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

Meatballs:

  • 1 pound ground chicken
  • 1/4 cup almond flour
  • 1/4 cup grated parmesan
  • 1 egg, whisked
  • 1 clove finely minced or press garlic
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil

Soup

  • 1 small yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt, plus more to taste
  • 1 dried bay leaf
  • juice of 1 lemon
  • 2 – 15 oz cans cannelini beans, rinsed and drained
  • 48 oz chicken broth
  • parmesan rind
  • 5 oz spinach
  • parmesan, for serving
  • fresh parsley, for serving

Method

  1. Prepare meatballs: Add the ground chicken, almond flour, grated parmesan, whisked egg, garlic, salt, pepper, Italian seasoning, and red pepper flakes to a mixing bowl. Use a spoon to stir everything until well combined. Use a tablespoon size cookie scoop to scoop and roll the meatballs and then place them on a sheet pan lined with parchment paper. The meatballs are relatively small so you should have around 22-24 meatballs.
  2. Cook the meatballs: Heat a large dutch-oven (this is the same one you will use to cook the soup) over medium-high heat. Once hot, add in a tablespoon of olive oil and then add a few of the prepared chicken meatballs. Cook the meatballs for 1-2 minutes per side until they are golden brown. Remove the meatballs from the dutch oven and set aside. Continue this process in batches until all of the meatballs have been browned.
  3. Make the soup: Add a drizzle of olive oil to the dutch oven and then add the onion, carrot, celery, garlic, Italian seasoning and salt. Sauté the veggies for 4-5 minutes until softened. Next, add the bay leaf, lemon juice, cannelini beans, chicken broth, parmesan rind and meatballs to the dutch oven. Bring the soup to a boil and then reduce the heat to a simmer. Cover and let the soup simmer for 15-20 minutes. Remove the parmesan rind and bay leaf. Add in the spinach and stir until wilted.
  4. Serve the soup: Ladle the soup into bowls and serve with parmesan cheese and fresh chopped parsley.

Find it online: https://allthehealthythings.com/healthy-italian-wedding-soup/