Italian Wedding Soup with Chicken Meatballs

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.

Preheat the oven with the air fryer feature.

In a bowl, season 1 pound of ground chicken with salt, black pepper, onion powder, garlic powder, and Italian seasoning.

Mix the seasoned ground chicken.

Use a cookie scoop to portion the chicken mixture onto a foil-lined cookie sheet without forming them into meatballs yet.

Once the tray is filled, go back and shape the portions into small round meatballs.

Spray the tops of the meatballs with coconut spray.

Place the meatballs in the oven for about 12 minutes, checking for an internal temperature of 165 degrees.

Chop half an onion, 3 stalks of celery, and the rest of a bag of shredded carrots into small pieces.

Heat olive oil in a pot and add the chopped vegetables; stir to soften them.

Add a big dollop of garlic to the softened vegetables and stir.

Check on the meatballs, flipping them over to brown the other side.

Add salt, pepper, and Italian seasoning to the soup.

Add dill to the soup for flavor.

Prepare 1 cup of Israeli couscous in a separate pot according to package directions, adding butter and salt after cooking.

Once the couscous is ready, add it to the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens