Skip to main content

You're the STAR Blog Hop and GARDEN Features

  T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the May 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: My Lemon Spatchcock Chicken is a bright and delicious dish, perfect for Spring! _____________________________________ WELCOME to  GARDEN feature week of the May 2022  " You're the STAR " blog hop! Meet your GARDEN week Hosts     This week is GARDEN feature week Swing by the GARDEN Hosts blogs: Angie @ God's Growing Garden Marci @ Stone Cottage Adventure s This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features: WEEK#1 GARDEN - ga

Skinny Italian Wedding Soup

 This healthier version of Italian Wedding Soup is a comforting, filling and delicious one pot meal.

I absolutely adore soup. I'm sure this is something I've carried from childhood. During the winter months and Lent, my mom would make soup for us every Friday, since we weren't suppose to eat meat. Most of the time I adored her soup, but her corn soup was something I could not enjoy (think creamed corn mixed with rice). On Christmas Eve we would enjoy a quick meal of tomato noodle soup, to tie us over until we came home from Midnight Mass, to enjoy our Christmas meal. When I first was diagnosed with Crohn's disease, one of the few things I could enjoy was a nice hot mug of chicken noodle soup. All these memories accompanied by soup, have a comforting vibe about them.

On cold days where I feel like I just want to wrap myself up in blankets and forget the world, I know a big bowl of hearty soup will make things right. This healthy Italian Wedding soup is no exception. Filled with tender chicken meatballs and hearty greens, it's sure to warm your weary bones. 


Originating in Naples, "Minestra Mariata" which means married soup, was primarily made with tons of bitter leafy greens (kale, chard, chickory, etc.), and a hearty meat broth, with the addition of pork, beef, ham hock or sausages. It was heavy on vegetables and light on meat. When this soup made it's way to America, little tiny meatballs were introduced to the soup. It was viewed as a peasant soup, since it used up whatever meat bits and greens available.

Since my daughter and I are not big fans of beef, I decided to make ground chicken meatballs. By browning them in the pot before simmering them in the soup, they become juicy and tender. Cooked in a rich homemade chicken stock, tiny pasta is perfectly cooked and helps make this soup a bit more filling. 


Italian Wedding Soup


Meatballs
1 lb ground chicken
1 egg
1/2 C bread crumbs
1/4 C Parmesan cheese
1 tsp oregano
1 tsp dry basil
1/2 tsp salt
fresh ground pepper

Soup
2 Tbs olive oil
1 onion, minced
2 large carrots, chopped
6 cups chicken stock
1 tsp oregano
1 tsp basil
1 tsp garlic powder
1 tsp salt
fresh ground pepper
1 1/2 C mini pasta (I used mini bow ties)
2 C fresh kale, chopped
a 2 inch piece of Parmesan rind
Parmesan for serving


In a large bowl, combine the ground chicken, egg, bread crumbs, Parmesan, oregano, basil, salt and pepper. Gently mix until well combined. Using a small cookie scoop, scoop equal amounts of ground chicken mixture onto the prepared baking sheet. With wet hands, roll each scoop of meat into a ball. 

Heat the olive oil in a large thick bottomed soup pot, over medium high heat. Add the meatballs and cook a few minutes on each side until all sides are browned. Remove from the pot and add onion and cook until translucent. Add in the carrots and cook for 3 minutes. Pour in chicken stock and season with oregano, basil, garlic powder, Parmesan rind, salt and pepper. Bring to a boil, reduce heat and add browned meatballs. Simmer, stirring occasionally for 30 minutes. 

Add in pasta and cook, stirring frequently, until al dente; about 10 minutes Add in chopped kale and cook for an additional 10 minutes, until the kale is wilted. Fish out the piece of Parmesan rind before serving soup with additional Parmesan, if desired.

PIN IT!!!



Comments

  1. This soup sounds delicious. Thanks for sharing.

    ReplyDelete
  2. This is one of my favorite soups to have during the cold winters up here in the Berkshires. Lovely take on a classic!

    ReplyDelete
  3. What a treat. I had never heard of this and you make it look so simple yet delicious.

    ReplyDelete
  4. I don't know why I've never made this soup but your version sounds so good I'm gonna do it!!

    ReplyDelete
  5. There’s nothing more comforting than Italian wedding soup. I live this healthy version of it and highly recommend trying it.

    ReplyDelete
  6. I love that you've lightened up this wonderful soup!

    ReplyDelete
  7. So good! Love this recipe. Thanks for sharing!

    ReplyDelete
  8. Sounds and looks delicious. I love this recipe. Thank you for sharing. 🤗

    Pastor Natalie (ExamineThisMoment)
    Letstakeamoment.com

    ReplyDelete
  9. One of my favorite winter soups. So rich of flavor and yet so easy to make. Thank you for sharing , Giangi

    ReplyDelete
  10. I would usually enjoy kale in salad, I will try to make this soup and add kale too. Can I also use vegetable stock?

    ReplyDelete
    Replies
    1. Yes vegetable stock would work well. You could also use any plant based meat replacement rather than chicken meatballs

      Delete
  11. I am loving this healthier version of Italian wedding soup! It's so comforting and nourishing!

    ReplyDelete
  12. This is a proper minestrone and I love that you make so many Italian recipes! Italian cuisine is one my favourites.

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

The BEST Bacon Cheddar Deviled Eggs

 Hard boiled eggs are transformed into a magnificent, indulgent appetizer, by mixing the yolks with sharp cheddar cheese and smokey bacon. A welcome addition to any gathering and a great way to use those coloured hard boiled Easter eggs! Jump to Recipe Eater growing up was always a magical time. I love how my parents tried to make holidays such as Eater and Christmas so magical. I was always in awe when I would wake up to Easter treats on the couch, on Easter morning. It was a welcome sight after partaking in Lent for 40 days. Every lent we would give up candy, making us appreciate our Easter treats all that much more. Our family is Catholic, so Easter and Christmas were centered around religion and teachings, but I appreciate that Mom and Dad also made it fun and let us believe in things like the Easter Bunny and Santa Clause.  Mom would buy the Easter egg dying kits and we would colour eggs on the Saturday before Easter. Everyone would choose their favourite to enjoy for breakfast af