Italian Wedding Soup

This was a recipe I got from Plated – and it’s so delicious, I decided to add it to my personal collection.

Make the Broth

Heat 1 T oil in a soup pot and add half a minced onion (I think it would be fine to use a whole onion) and 3 cloves garlic. Saute for 3-4 minutes, then add  2 t porcini mushroom powder, a few red pepper flakes, 3/4 c of white wine (a little more is fine) and cook until liquid is reduced by half, 1-2 mins.

Add 24 oz chicken broth (or a little more) and 1/2 c farro (if you sub quinoa, only use a scant 1/4 cup); bring to a boil, then reduce heat to medium high to cook the farro, 12-14 minutes.

Make the Meatballs

Combine 3 T breadcrumbs, a few sprigs of chopped parsley, 3/4 t salt, 1 egg, 4T grated parmesan cheese and 1 lb ground chicken, plus a little black pepper. Use a tablespoon to shape into 15-18 small meatballs. Put the meatballs on a foil-lined baking sheet and bake for 8-10 mins at 450°.

Finish the Soup

When the meatballs are done cooking, put them in the broth. Add a few sprigs of chopped dill and a little bit of baby spinach (to wilt). Top with a bit more parmesan cheese and serve!

Nutrition Information

Serving size: 1/4 of recipe
Calories: 318.5
Fat: 16.2
Carb: 18.4
Protein: 26.5
Fiber: 1.8

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