Lemony Italian Wedding Soup With Chicken Meatballs

I’ve been fighting a cold all week and decided to make some homemade soup to help knock it out a little faster. I had some ground chicken on hand, so I went with an Italian wedding type soup and added a lot of lemon and garlic, knowing those are two great cold-fighting ingredients. It was delicious the first night, but even better for lunch the next day! There’s just nothing like a homemade bowl of soup when you’re feeling a little under the weather…

Ingredients:

Meatballs:
1 lb ground chicken
1/2 small white onion, chopped
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs (or more as needed to form meatballs)
Good pinch of salt and pepper
Olive oil

Soup:
1 leek, lighter parts only, chopped
4 garlic cloves, minced
6 cups chicken broth
1 lemon, juiced
1 can white cannellini beans, drained and rinsed
2 cups cooked ditalini pasta
1 cup chopped spinach (I used frozen this time but fresh is great if you have on hand!)
1 teaspoon sherry vinegar
1/2 teaspoon cayenne pepper
Salt and pepper, to taste

Start by making the meatballs. Cook the garlic and onion in a little olive oil until translucent, about 1-2 minutes. In a large bowl, mix together (with your hands) the ground chicken, cooked onion/garlic, parsley, oregano, red pepper flakes, Parmesan cheese, breadcrumbs, egg, salt and pepper. Form the mixture into little meatballs and place on a plate until ready to cook. Add some olive oil to a large skillet and cook the meatballs in two batches over medium heat, turning them constantly to avoid sticking to the pan. Plate and set aside.

Get a large pot of salted water boiling and cook the pasta as directed on the box. In the meantime, sauté the garlic in some olive oil for about a minute then add in the leeks, cooking for another 3 minutes or so. Add the chicken broth, lemon juice, sherry vinegar, cayenne pepper, spinach, beans, and cooked meatballs. Salt and pepper to taste. Let the soup simmer for about 5 minutes before adding in the pasta, then continue simmering for an additional 5-10 minutes. Serve with a pinch of fresh parsley and grated Parmesan cheese. Enjoy!

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2 thoughts on “Lemony Italian Wedding Soup With Chicken Meatballs

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