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Italian Wedding Soup
Ingredients
2 tsp extra-virgin olive oil
1/2 cup diced yellow onion
2 tsp minced garlic
1/4 tsp dry thyme
3/4 tsp dry basil
1 1/2 tsp dry oregano
1 bay leaf
5 cups chicken stock
2 cups water
Meatballs
3 chicken breast halves, boned and defatted
1 tsp minced garlic
1 tsp minced shallots
1 tsp chopped fresh basil
1 tsp chopped fresh parsley
1/4 cup egg whites
1/4 cup bread crumbs
1/4 tsp sea salt
2 cups thinly sliced spinach
1 1/2 cups Parmesan cheese
Instructions
Preheat oven to 375F.
Heat oil in a large saucepan. Sauté onion in olive oil until translucent. Add garlic and spices and sauté 5 minutes. Add chicken stock and water. Simmer for 10 minutes. Set aside.
Dice chicken. Place in food processor with garlic, shallots, basil and parsley. Chop together using the pulse option until ground together. Transfer to a large bowl and add egg whites and bread crumbs by hand. Form into meatballs using a 1 tablespoon measure. Bake in oven for 15 to 20 minutes, or until cooked through.
Reheat stock to a simmer. Add meatballs and spinach. Simmer for 1 minute. Portion 3/4 cup into bowl and top with 2 tablespoons Parmesan cheese.
Nutrition
| Calories | 105 |
| Protein | 13g |
| Sodium | 301mg |
| Carbohydrates | 2g |
| Fat | 5g |
| Fiber | 1g |
| Cholesterol | 27mg |
| Servings | 12 (3/4 cup ea.) |