Zesty Italian Wedding Soup with Lemon and Spinach

A delightful twist on the classic Italian Wedding Soup featuring zesty lemon and fresh spinach for an invigorating and nutritious meal, perfect for a cozy dinner or a light lunch.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 lb ground chicken

1/2 cup Italian breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

Salt and pepper to taste

1 tbsp olive oil

1 cup diced carrots

1 cup diced celery

1 diced onion

8 cups chicken broth

1/2 cup orzo pasta

2 cups fresh spinach

Juice of 1 lemon

1/4 cup chopped fresh parsley

Grated Parmesan for serving

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix well and form into small meatballs.

2. Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.

3. In the same pot, add carrots, celery, and onion. Sauté until vegetables are tender.

4. Pour in chicken broth and bring to a boil. Add orzo pasta and cook for 5 minutes.

5. Return meatballs to the pot and reduce heat to a simmer. Cook for an additional 10 minutes.

6. Stir in fresh spinach, lemon juice, and parsley. Cook until spinach is wilted.

7. Serve hot with grated Parmesan cheese on top.

Storage

Store soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat, stirring occasionally until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.