Italian Wedding Soup

RECIPE: https://damndelicious.net/2018/07/29/italian-wedding-soup/

Italian Wedding Soup – Simple, quick and easy with homemade tender, juicy, chicken meatballs, hearty veggies and pasta. Freezer-friendly too!

INGREDIENTS:
2 tablespoons olive oil, divided
1 onion, diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
8 cups chicken stock
2 bay leaves
½ cup ditalini pasta
3 sprigs fresh thyme
1 sprig fresh rosemary
3 cups baby spinach, chopped
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
¼ cup freshly grated Parmesan

For The Chicken Meatballs
½ pound ground chicken
½ pound chicken sausage, casing removed
⅓ cup Panko
¼ cup freshly grated Parmesan
1 large egg
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:
1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
2. Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
3. Stir in chicken stock and bay leaves; bring to a boil.
4. Stir in ditalini, thyme, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.
5. Stir in spinach, lemon juice and parsley until spinach has wilted, about 2 minutes; season with salt and pepper, to taste.
6. Serve immediately, garnished with Parmesan, if desired.

For The Chicken Meatballs
1. In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste.
2. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.