Skinny Italian Wedding Soup
Ingredients
For the meatballs:
- 1 lb ground chicken breast
- 3/4 cup Italian breadcrumbs
- 3/4 cup grated cheese
- 2 eggs
- 1 tbs basil
- 3 garlic cloves, minced
- salt & pepper, to taste
For the soup
- 8 cups unsalted chicken broth
- 1/2 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 bunch escarole, chopped
- 1 tbs parsley
- salt & pepper, to taste
- 1 parmesan rind (optional)
Instructions
- Mix all the meatball ingredients together and roll into 40 teaspoon-sized meatballs. Set aside
- In a stock pot or dutch oven, spray the bottom of the pan with a bit of non-stick spray, and add your onion, carrot, celery, and garlic. Slowly cook until translucent and fragrant.
- When the onions and celery become translucent, add the chicken broth, parmesan rind, salt, and pepper.
- Bring the broth to a boil and add the meatballs. Boil for ten minutes, covered.
- Drop the heat to a simmer and add the escarole, mixing into the soup well. Cover and simmer for 10 more minutes.
- Serve in one cup servings with 5 meatballs and a tablespoon of grated cheese for 5 points!
This Italian Wedding Soup is so cozy and comforting for fall nights! Try it and let me know what you think!
