Italian Wedding Soup with Quinoa
Cuisine: Italian
Recipe Source: Kristina LaRue
Italian Wedding Soup with Quinoa is a healthy and hearty twist on a classic. This recipe features tender meatballs, vibrant vegetables, and fluffy quinoa in a flavorful broth. It's a comforting and satisfying meal that's perfect for a cold winter day.
Difficulty: EASY
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serving Size: 8 servings
For The Meatballs
Ingredients:
- ¾ pound ground chicken breast
- ½ pound hot italian chicken sausage, casings removed
- ⅔ cup breadcrumbs
- 2 teaspoons minced garlic
- 3 tablespoons chopped parsley
- ½ cup freshly grated parmesan cheese
- 3 tablespoons milk
- 1 large egg
- sea salt and freshly ground pepper
For The Soup
Ingredients:
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- ¼ cup diced celery
- 64 ounces chicken stock
- 1 cup white wine
- ½ cup uncooked quinoa
- ¼ cup fresh dill
- 12 ounces baby spinach
Directions:
- Preheat oven to 350 degrees F; line baking sheet with parchment paper.
- Place all ingredients for meatballs in a bowl and mix together with a fork just until combined.
- Using a cooking scoop or spoon, form meatballs onto a sheet pan lined with parchment paper. (It makes about 30 meatballs).
- Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In a large soup pot, heat olive oil over medium heat.
- Add onion, carrots, and celery to pan and sauté until softened.
- Add chicken stock and wine to pot and bring to a boil.
- Add quinoa to the boiling broth and cook for about 10-15 minutes until tender.
- Add the fresh dill, meatballs, and spinach to soup and simmer for 1 minute.
- Season with salt and pepper.