Italian Wedding Soup with Fennel
Heather Hartman HealthShare
Italian Wedding Soup with Fennel
Rated 5.0 stars by 1 users
Servings
8
Prep Time
15 minutes
Cook Time
40 minutes
INGREDIENTS
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1 pound ground chicken or turkey
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.5 cup nutritional yeast
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.5 cup cooked white rice
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.5 cup parsley, chopped
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2 tablespoons garlic puree
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salt / pepper
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1 each yellow onion, diced
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1 each fennel, sliced thinly on a mandolin, fronds reserved
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4-6 cups bone broth
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12 ounces cooked pasta
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5 ounce spinach, chopped
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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!