Italian Wedding Soup with Lemon

 

This was the first time I've tried Italian Wedding Soup and I'm now a big fan! So many wonderful flavors mixed together and the perfect size of savory meatballs to complement the soup. The lemon is a perfect touch and it's all so comforting. This is the best soup to have on chilly days!

Italian Wedding Soup with Lemon

1 lb. ground turkey or chicken

1 large egg

1/2 cup grated parmesan cheese

1 Tbsp. dried parsley

1 tsp. dried oregano

1 tsp. smoked paprika

kosher salt and black pepper

2 Tbsp. extra virgin olive oil

1/2 yellow onion, chopped

3 tsp. garlic, minced

3 large carrots, chopped

6 cups low sodium chicken broth

2 cups fresh baby spinach

juice of 1 lemon

1 cup dry orzo pasta

1. To make the meatballs: Add the turkey, egg, parmesan, parsley, oregano, paprika and a pinch each of salt and pepper to a bowl. Grease your hands and roll the meat into small, 1-inch size meatballs, placing them on a large plate as you work. Set aside.

2. To make the soup: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and garlic and cook 5 minutes, until golden. Add the carrots and a pinch of salt and pepper. Cook another 5 minutes. Add the broth. Stir in the meatballs. Simmer over medium heat for 15 minutes, until the meatballs are cooked through.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.

4. Once soup is simmering, stir in the spinach and lemon juice, cooking another 5 minutes. Stir in cooked pasta. Taste and season with salt and pepper. Top each bowl with extra parmesan, if desired.