Italian Wedding Soup

wedding-soup-jp

1 tsp olive oil
1 Onion, diced
4 Cloves Garlic, minced
6 cups low-sodium cage free chicken broth
1 bunch swiss chard
20 Italian Meatballs
2 large eggs
2 Tbsp fresh grated parmesan cheese
Salt & Pepper to taste

Heat oil in large sauce pan over medium heat.
Saute onion about 4 – 5 minutes until translucent.
Add garlic, saute one more minute.
Add broth, bring to boil.
Add greens, reduce heat to low, gently boil, covered for 10 minutes.
Add meatballs cook 5 minutes, stirring occasionally.
Beat egg & cheese together in a small bowl, with fork.
Stir egg mixture into hot soup. Gently boil, covered about 30 seconds, until eggs set.
Season with salt & pepper & serve.

Meat Balls – (Must refrigerate mixture 1 hour)
2 lbs Ground Chicken
⅓ cup whole wheat bread crumbs (make your own from two pieces of toast)
¼ cup almond milk
2 tsp olive oil
1 Onion, diced
5 Cloves garlic, minced
2 large eggs – beaten
2 tbsp fresh grated parmesan cheese
1 tsp dried oregano
½ tsp salt
½ tsp pepper
Preheat oven to 425
Line a baking sheet with parchment & coat with spray.
Mix bread crumbs & milk set aside for 10 minutes
Heat oil in medium skillet over medium heat.
Saute onion about 4 – 5 minutes until translucent.
Add garlic, saute one more minute.
Combine onion mixture, bread crumb mixture, turkey, eggs, cheese, oregano, salt & pepper in mixing bowl. Don’t over mix, this will make your meatballs dry.
Cover, refrigerate mixture 1 hour.
With wet hands, form into 42 1-inch meatballs. Arrange on prepared baking sheet. Bake 13-18 minutes until browned.

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