Breastfeeding Friendly Chicken Italian Wedding Soup
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground chicken
- ⅓ cup gluten free breadcrumbs
- 1 large egg
- 1 oz parmesan cheese, finely grated (about ¼ cup)
- 2 tbsp scallion greens, finely chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the soup
- 1 tbsp garlic-infused olive oil
- 3 medium carrots, peeled and diced small (about 1 ½ cups)
- 3 stalks celery, diced small (about 1 cup)
- 8 cups chicken broth
- 1 cup gluten free small pasta (such as ditalini or small elbows)
- 4 cups baby spinach, loosely packed
- ½ tsp dried thyme
- salt and pepper, to taste
For serving
- 1 oz parmesan cheese, finely grated, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground chicken, gluten free breadcrumbs, egg, Parmesan, scallion greens, oregano, salt, and black pepper. Mix with your hands until just combined — do not overwork. Using a small cookie scoop or teaspoon, roll the mixture into balls about 3/4 inch in diameter (you should get roughly 40–45 meatballs) and arrange them in a single layer on the prepared baking sheet.
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