Italian Wedding Soup with Fennel
Heather Hartman HealthItalian Wedding Soup with Fennel
Heather Hartman Health
8
15 minutes
40 minutes
INGREDIENTS
1 pound ground chicken or turkey
.5 cup nutritional yeast
.5 cup cooked white rice
.5 cup parsley, chopped
2 tablespoons garlic puree
salt / pepper
1 each yellow onion, diced
1 each fennel, sliced thinly on a mandolin, fronds reserved
4-6 cups bone broth
12 ounces cooked pasta
5 ounce spinach, chopped
1-2 lemons, juiced and zested
METHOD
Combine the chicken, nutritional yeast, cooked rice, parsley, garlic, salt and pepper. Scoop into balls, then brown in olive oil. Transfer to a plate.
Saute the onion in the same pot, scraping the bottom to release any chicken bits.
Add the sliced fennel and cook until softened.
Pour in the bone broth and bring to a boil.
Add the meat. Simmer for 20-minutes.
Add the fennel fronds, cooked pasta, greens, and lemon zest / juice. Cook until the greens have wilted.
Check for seasoning and enjoy!