Italian Wedding Soup
Prep Notes
If you have vegan pesto use that instead of basil and thyme or the more greens the better.
Cooking Time
20-25 mintutes
Ingredients
Meatballs
1 pound ground chicken
1 egg beaten
2 cloves garlic smashed and chopped or garlic pressed
1/4 cup fresh basil chopped
2 tablespoon nutritional yeast
1/4 cup panko bread crumbs
zest of 1 lemon
Soup
1 onion diced
2 carrots diced
2 celery stalk chopped
4 cloves garlic chopped
1 can cannellini beans ( rinsed and drained ) optional
4 cups chicken broth ..I use pacific organic low sodium vegetable broth
3-4 cup filtered water
1 teaspoon of sea salt
pepper
1/4 cup chopped basil
2 tablespoon fresh thyme chopped
1 cup kale chopped
Directions
Meatballs
In a small bowl add ground chicken, garlic, basil, egg. nutritional yeast, panko, lemon zest, sea salt, and pepper mix until all ingredients are incorporated. Set aside
Soup
In a soup pot add 1 tablespoon evoo toss in the onion, garlic, carrots, celery and saute until soft add a few drops of water so veggies don't stick. ( Water Saute') . If using beans add them in now. Add broth and 3 cups of water bring to a boil add herbs and or pesto and chopped kale. I like to use a small ice cream scooper and scoop meatball mix into a ball and add them to the soup when all the meatballs are in soup lower the heat to simmer and cook for 15 minutes.