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Thursday, September 25, 2014

Skinny Italian Wedding Soup

Tender chicken meatballs are the star in this traditional Italian soup.



Tender chicken meatballs are the star in this traditional Italian soup by Hun... What's for Dinner?



Happy Autumn!! You wouldn't know it was now Fall, with the wonderful temperatures we've been getting this week. We went from freezing, to shorts in the matter of 24 hrs. It won't last though. Soon we'll be wearing our sweater and fuzzy socks again.

I love the colder temperatures, because that means I can start making soups again. I just LOVE soups. I love that you can whip up a pot a goodness in under 30 minutes, but I also love the smell of a good soup simmering on the stove all day.

I had originally planned on making an Asian meatball soup, but hubby mentioned that he would like Italian Wedding Soup, so I did what any good wife would and made him some soup. I lightened things up a bit, by using ground chicken instead of a pork/veal mixture, for the meatballs. I also used this opportunity to make some homemade chicken stock, to freeze for future soups. Making stock is super simple. I use leftover chicken bones (I freeze the carcass when we have roast chicken), a mire poix (carrots, celery and onion) and a few herbs (we like thyme, sage and bay leaf). Top these ingredients with water and simmer on low all day (topping with water when needed), until you get a wonderful deep flavourful stock.

I baked my meatballs before adding them to the soup. I wanted to get a nice brown crust on them, to help add some flavour. I had kale in the fridge, so I used it instead of spinach. It had the same earthy taste as spinach. This is such an easy soup to put together and the fact that the kids ate it with gusto, was a bonus. Hubby gladly polished the rest off for lunch the next day, so you know it was a hit!


Tender chicken meatballs are the star in this traditional Italian soup by Hun... What's for Dinner?



Italian Wedding Soup

Meatballs
1 lb ground chicken
1 egg
1/2 C bread crumbs
1/4 C Parmesan cheese
1 tsp oregano
1 tsp dry basil
1/2 tsp salt
fresh ground pepper

Soup
2 Tbs olive oil
1 onion, minced
2 large carrots, chopped
6 cups chicken stock
1 tsp oregano
1 tsp basil
1 tsp garlic powder
1 tsp salt
fresh ground pepper
1 1/2 C mini pasta (I used mini bowties)
2 C fresh kale, chopped
Parmesan for serving

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the ground chicken, egg, bread crumbs, Parmesan, oregano, basil, salt and pepper. Gently mix until well combined. Using a small cookie scoop, scoop equal amounts of ground chicken mixture onto the prepared baking sheet. With wet hands, roll each scoop of meat into a ball. Bake for 10-15 minutes, until golden brown.

While meatballs are baking, heat the olive oil in a large soup pot, over medium heat. Add the onion and cook until translucent. Add in the carrots and cook for 3 minutes. Pour in chicken stock and season with oregano, basil, garlic powder, salt and pepper. Bring to a boil, reduce heat and simmer.

Once meatballs are browned, transfer them into the soup pot, along with the pasta. Simmer, stirring occasionally until pasta is cooked; about 10 minutes. Add in chopped kale and cook for an additional 10 minutes, until the kale is tender.

Serve soup with additional Parmesan, if desired.


This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo
In & Out of the Kitchen
Lou Lou Girls Fabulous Party
Time to Sparkle
Treasure Box Tuesday
Hearth & Soul
You're Gonna Love It
Two Cup Tuesday
Create LINK Inspire

3 comments:

Michelle Meche said...

Love Italian Wedding Soup, but have never tried it with chicken meatballs. I like this lighter idea--and baking them too. Thanks for linking, Cindy!

Kimberly Lewis said...

Hello cute lady! This looks so yummy. Pinned. We couldn’t think of anyone better to party with. We hope to see you tomorrow at 7 pm.
Happy Sunday! Lou Lou Girls

April J Harris said...

Homemade stock is the best and I love the look of your Italian Wedding Soup, Cindy. I like that you used baked chicken meatballs - healthy and delicious! I'll be featuring this post at Hearth and Soul this week :-)