Description
Italian Wedding Soup made with quinoa and packed with kale. Perfect for a weeknight or quick lunch.
Scale
Ingredients
- FOR THE MEATBALLS
- 3/4 pound ground chicken breast
- 1/2 pound hot italian chicken sausage, casings removed
- 2/3 cup breadcrumbs
- 2 teaspoons minced garlic
- 3 tablespoons chopped parsley
- 1/2 cup freshly grated parmesan cheese
- 3 tablespoons milk
- 1 large egg
- sea salt and freshly ground pepper
- FOR THE SOUP
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1/4 cup diced celery
- 64 ounces chicken stock
- 1 cup white wine
- 1/2 cup uncooked quinoa
- 1/4 cup fresh dill
- 12 ounces baby spinach
Instructions
- Preheat oven to 350 degrees F; line baking sheet with parchment paper.
- Place all ingredients for meatballs in a bowl and mix together with a fork just until combined.
- Using a cooking scoop or spoon, form meatballs onto a sheet pan lined with parchment paper. (It makes about 30 meatballs).
- Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In a large soup pot, heat olive oil over medium heat.
- Add onion, carrots, and celery to pan and sauté until softened.
- Add chicken stock and wine to pot and bring to a boil.
- Add quinoa to the boiling broth and cook for about 10-15 minutes until tender.
- Add the fresh dill, meatballs, and spinach to soup and simmer for 1 minute.
- Season with salt and pepper.
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 recipe
- Calories: 269
- Sugar: 4g
- Sodium: 528mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 81mg
Keywords: italian wedding soup, quick easy meals, meal prep, meatballs