Italian Wedding Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

13 g
301 mg
2 g
5 g
1 g
27 mg
12 (¾ cup ea.)

2 tsp extra-virgin olive oil
½ cup diced yellow onion
2 tsp minced garlic
¼ tsp dry thyme
¾ tsp dry basil
1½ tsp dry oregano
1 bay leaf
5 cups chicken stock
2 cups water

3 chicken breast halves, boned and defatted
1 tsp minced garlic
1 tsp minced shallots
1 tsp chopped fresh basil
1 tsp chopped fresh parsley
¼ cup egg whites
¼ cup bread crumbs
¼ tsp sea salt

2 cups thinly sliced spinach
1½ cups Parmesan cheese

  1. Preheat oven to 375F.
  2. Heat oil in a large saucepan. Sauté onion in olive oil until translucent. Add garlic and spices and sauté 5 minutes. Add chicken stock and water. Simmer for 10 minutes. Set aside.
  3. Dice chicken. Place in food processor with garlic, shallots, basil and parsley. Chop together using the pulse option until ground together. Transfer to a large bowl and add egg whites and bread crumbs by hand. Form into meatballs using a 1 tablespoon measure. Bake in oven for 15 to 20 minutes, or until cooked through.
  4. Reheat stock to a simmer. Add meatballs and spinach. Simmer for 1 minute. Portion ¾ cup into bowl and top with 2 tablespoons Parmesan cheese.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.