Enjoy Wedding Soup with Meatballs, one of our favorite soups to relieve chills on a cold, damp, gray day. It makes for a wonderfully comforting meal when paired with a green salad and a fresh baguette.
Makes 10 servings
- 2 chicken breasts
- 8 oz. grass-fed ground beef or turkey
- 2 tbsp. grated parmesan cheese
- 1/2 tsp. ground black pepper
- 3 large carrots, chopped
- 3 egg whites
- 3 cloves garlic, chopped finely
- 8 cups water
- 1 – 3 tbsp. Bread crumbs
- 1 tbsp. parsley flakes
- 10 ounces freshly chopped kale or spinach
- 1/2 cup grated parmesan cheese
Combine chicken breasts and water in a stock pot. Simmer until tender on medium-low heat for about 25 to 30 minutes.
While the chicken is cooking, make the meatballs. Combine the beef or turkey with parmesan cheese, black pepper, chopped garlic, bread crumbs, and parsley flakes. Mix well and shape into tiny meatballs using a 1 1/2 teaspoon to measure the approximate size.
Remove chicken from the broth; set aside and let the temperature cool down to shred it easier without burning your hands. Using a fine mesh skimmer, remove any foamy residue floating on the broth’s top.
Drop meatballs into the chicken broth and simmer for twenty minutes. Add carrots and spinach or kale, cooking for ten minutes. Shred or chop the chicken, discarding any bones and skin. Add to the soup broth and reduce heat to low for about a half hour.
Combine egg whites and parmesan cheese in a bowl and mix well. Drop by tablespoons into the soup and cook for five minutes longer.
Serve in bowls and sprinkle with black pepper to taste.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer