PCOS Friendly Traditional Italian Wedding Soup

Total time1 hr 5 min

Prep time30 min

Cook time35 min

PCOS Friendly Traditional Italian Wedding Soup

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Ingredients

6 servings

For the meatballs

½ lb ground pork
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
⅓ cup plain breadcrumbs
¼ cup whole milk
1 large egg
¼ cup parmesan cheese, finely grated
2 garlic cloves, minced
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper

For the soup

1 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and finely diced
3 celery stalks, finely diced
3 garlic cloves, minced
10 cups low-sodium chicken broth
¾ cup acini di pepe pasta (or orzo)
5 oz baby spinach or escarole, roughly chopped
salt and pepper, to taste

For serving

parmesan cheese, freshly grated, for serving (optional)

Instructions

1
Heat the oven to 425°F (220°C). In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, egg, Parmesan, minced garlic, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture.
2
Using a small cookie scoop or tablespoon, portion the meat mixture into balls about 1 inch in diameter (you should get roughly 36–40 meatballs) and arrange them in a single layer on a rimmed baking sheet. Bake for 12–14 minutes, until the meatballs are cooked through and register 160°F (71°C) on an instant-read thermometer.

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