I have been craving Italian Wedding Soup ever since the temperature dropped, but a healthier and, of course, veggie packed version. Well, here it is my friends. The hubbs had 3 helpings so it's safe to say it's delish!
Meatball Ingredients
- 1 package ground chicken
- 1 package mild chicken sausage
- 1/4 cup Kraft Parmesan Cheese
- 3 tbsp Progresso Bread Crumbs
- 2 eggs
Soup Ingredients
- 3 boxes Progresso Tuscan Chicken Broth
- 6 baby carrots finely chopped
- 6 celery sticks finely chopped
- 1/4 onion finely chopped
- 1 clove of garlic finely chopped
- 1 1/2 cup frozen spinach
- 1 tbsp italian seasoning
- 1 box Quinoa noodles
Directions
- Pour chicken broth, carrots, celery, onions, garlic, spinach and seasoning into a crockpot and let simmer on low for 3 hours.
- In a mixer pour eggs, parmesan cheese and bread crumbs and mix on low. Add ground chicken and sausage and mash well, until evenly mixed.
- Place skillet on medium heat.
- Use a tbsp to scoop out meatballs and place on skillet. Brown on each side for 20 seconds.
- Refrigerate meatballs while soup is simmering.
- 20 minutes before meal, boil pasta until al dente. Drain in colander and set aside.
- Next, place soup in a pot and set to boil. Once boiling, add in meatballs.
- Cook meatballs for 6-8 minutes until fully cooked.
- Set soup to low and add quinoa pasta.
- Serve up, garnish with parmesan cheese, and enjoy!
And because it's Public Viva Italia Days- a lot of these ingredients are on
sale!
Kraft,
Progresso,
Pillsbury, and
Hunts EXTRA coupons can be found at these hyperlinks.
Labels: recipes
