A wholesome twist on the classic Italian Wedding Soup, incorporating nutritious quinoa and lean ground turkey or chicken meatballs.
Ingredients: 1 cup quinoa, rinsed. 1 lb ground turkey or chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 1 small onion, finely chopped. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 8 cups chicken broth. 1 cup spinach, chopped. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste.
Instructions: In a bowl, combine ground turkey or chicken, breadcrumbs, Parmesan cheese, beaten egg, and a pinch of salt and pepper. Form small meatballs. In a large pot, saut chopped onion, carrots, celery, and garlic until softened. Add chicken broth to the pot and bring to a simmer. Gently drop the meatballs into the simmering broth and cook for about 10 minutes until cooked through. Stir in quinoa, chopped spinach, dried oregano, and dried basil. Cook for an additional 15 minutes until quinoa is tender. Season with salt and pepper to taste. Serve hot and garnish with additional Parmesan cheese if desired.
Prep Time: 20 minutes
Cook Time: 30 minutes
Eleanor Splicer Derby Girl