This Zesty Italian Wedding Soup with Lemon and Spinach is a delightful twist on a classic. It's full of vibrant flavors, with zesty lemon and fresh spinach giving it a refreshing lift. Perfect for cozy nights or when you need a quick, satisfying meal.
Ground chicken forms the base of our tender, flavorful meatballs. It's lean yet holds seasonings well. Italian breadcrumbs add texture and help bind the meatballs, while Parmesan cheese brings a savory, nutty depth to them. An egg acts as a binding agent, keeping everything together. Garlic powder and onion powder provide a foundation of flavor, and dried oregano adds a touch of herbal earthiness. Salt and pepper are essential for bringing out all the flavors.
Olive oil is used for browning the meatballs, imparting a rich, fruity aroma. The trio of carrots, celery, and onion (also known as mirepoix) creates a savory depth to the soup base. Chicken broth is the backbone of our soup, contributing a hearty, meaty flavor. Orzo pasta adds a bit of heartiness and texture, while fresh spinach introduces a pop of color and nutrients. Lemon juice brightens the whole dish, cutting through the richness. Finally, fresh parsley adds a fresh, vibrant garnish.
This soup is a meal in itself, but pairing it with a slice of crusty bread or garlic toast makes it extra satisfying. A simple side salad with a light vinaigrette can complement the flavors nicely. If you're entertaining, consider serving it as a starter to a classic Italian meal.
Start by combining the ground chicken, breadcrumbs, Parmesan, egg, garlic powder, onion powder, oregano, salt, and pepper in a large bowl. Mix it all together until it's well blended, then shape it into small meatballs. Aim for about the size of a golf ball—this ensures they cook evenly.
Next, heat up your olive oil in a large pot over medium heat. Once hot, add in the meatballs. Let them cook until they're browned on all sides. This should take about 5–7 minutes. Once they're nice and browned, take them out and set them aside for a bit.
In the same pot, toss in your diced carrots, celery, and onion. Sauté them, stirring occasionally, until they’re tender and fragrant. This should take another 5 minutes or so. Pour in the chicken broth and bring it to a boil. Add the orzo pasta and let it cook for about 5 minutes, until it’s just starting to get tender.
Now, return your meatballs to the pot and reduce the heat to a simmer. Let them cook in the broth for an additional 10 minutes to absorb all those delicious flavors. Finally, stir in the fresh spinach, lemon juice, and parsley. Cook until the spinach is wilted and everything is heated through. Serve hot, with a sprinkle of grated Parmesan on top for that extra touch of savory goodness.
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