From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH
While I don’t like to use the word “detox” when it comes to food, January is a time to make recipes packed with protein and nutrients to reset yourself after a few months of indulgences. This Italian Wedding soup is so easy and great to have on hand for quick dinners on cold nights. The spinach or kale is packed with vitamin C, and I often top each bowl with a handful of shredded carrot for some extra immune-boosting vitamin A.
Ingredients:
12 cups chicken broth
2 tablespoons olive oil
1 pound lean ground turkey or beef
½ cup panko bread crumbs
⅓ packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup freshly grated Parmesan, plus more for serving
¾ cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
Instructions:
1. Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
2. Meanwhile, add the ground turkey or beef, panko, parsley, egg, garlic, salt, pepper and ½ cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 20 small (1½-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
3. Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
4. Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
5. Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well to wilt. Season with salt and pepper to taste.
6. Divide the soup among 4 bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top.
