The Heartiest Italian Wedding Soup that’s Fresh, Cozy, and Surprisingly Light!!!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

chicken

🥗Healthier: turkey

💰Cheaper: ground beef

Turkey is leaner, while ground beef is often more affordable.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier, while crushed crackers can be a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Start by meal prepping chicken patties and cutting them into quarters.

Roll the quarters into bite-sized meatballs.

Preheat a nine quart oblong Dutch oven.

Add a little avocado oil to the hot pan.

Brown the meatballs in a single layer, ensuring they are not sticking and turning them to brown on all sides.

Remove the browned meatballs from the pan and set aside.

Add a frozen California style vegetable mix (broccoli, cauliflower, carrots) to the pan.

Sprinkle a little salt on the vegetables to help draw out moisture.

Use an immersion blender or food processor to blend the vegetables if desired.

Scrape the bottom of the pan to incorporate the crispy bits into the vegetables.

Add 8 cups of chicken broth and 2 cups of water to the pan.

Add an additional 8 cups of chicken stock made from bouillon to the pan.

Turn the heat up to medium-high and bring to a boil.

Add the tiny pasta to the boiling broth.

Carefully add the meatballs back into the pot along with any residual juices.

Turn the heat down to medium and cover the pot.

Let the soup simmer while preparing the bread.

Add frozen spinach to the soup, adjusting the amount to preference.

Stir in garlic powder and dried parsley, as fresh versions were not available.

Simmer until the pasta is cooked and the spinach is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens