Italian Wedding Soup with Chicken Meatballs and Parsley

Italian Wedding Soup with Chicken Meatballs and Parsley

1 Tbl.extra-virgin olive oil

1 cup chopped yellow onion

2 carrots, peeled and chopped, about 1 cup

2 stalks celery, chopped

4 cloves garlic, thinly sliced

8 cups chicken stock

1 bunch broccoli rabe, coarsely chopped, about 4 cups

1.5 cups parsley, chopped

1 15-ounce can cannellini beans, drained and rinsed

salt and freshly ground black pepper to taste

For the meatballs:

1/2 pound ground chicken or turkey

1/2 cup parsley

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup ground rice crackers or cooked rice

Preheat oven to 375 degrees.  Heat the olive oil in large soup pot and saute the onion, carrots, celery and garlic until al dente.  Add chicken stock and simmer until veggies are tender.  Simmer and make meatballs by mixing the meatball ingredients and shape into small balls and arrange on a baking sheet lined with parchment paper.  Bake for 10-15 minutes, until meatballs are cooked through.  Add them to the simmering soup.  Add the broccoli rabe, parsley, and beans and simmer five minutes to heat through.  Season with salt and pepper to taste.  Enjoy!