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Skinny Italian Wedding Soup
Finely chop parsley and garlic (or push garlic through a garlic press).
Crush the fennel seeds with a mortar and pestle (see NOTES if you don't have one).
Combine with ground chicken, egg, bread crumbs, 1/4 cup Parm cheese, Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon crushed fennel until well mixed.
Spray your hands with non-stick cooking spray and roll approximately 30 mini-meatballs onto a plate. You can use a tablespoon as a guide for the amount for the first couple and then eyeball the rest.
Heat a non-stick frying pan over medium heat. Once hot, add 1 teaspoon of oil. Cook meatballs for 8 to 10 minutes, turning 2 to 3 times to brown all sides. You will want to cook them in batches so you don't crowd the pan and they will brown. I did two batches and used 1 tsp of the oil for each. Remove to a clean plate and refrigerate until ready to cook soup.
Chop garlic and onion (I used food processor to speed things up). Clean carrots and split lengthwise into quarters. Proceed to dice into 1/2" pieces.
Split celery in half lengthwise and dice into 1/2" pieces.
Combine tomato paste, 2 teaspoon salt, 1/4 teaspoon crushed fennel seeds, 10 to 15 turns freshly ground black pepper and a pinch of crushed red pepper flakes in a small dish. If using canned beans, rinse and drain.
Heat a large soup pot over medium heat. Once hot, add tablespoon olive oil then add in garlic, onion, carrot and celery. Cook, stirring occasionally, for 5 to 6 minutes.
Add in tomato paste and spice mixture. Cook for another minute or so, stirring to combine.
Add beans, Parmesan Rind, kale, browned meatballs, broth and water. Bring to a boil and immediately reduce heat to a simmer. Cook uncovered for 40 to 45 minutes until vegetables are tender and broth is slightly cloudy (from Parm Rind).
Serve with grated or shredded Parmesan on top and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.