‘Lightened’ Chicken Italian Wedding Soup
This dish is loosely inspired by Italian Wedding soup, but with a few ‘lighter’ swap-outs. If you’re not a fan of quinoa, play around with other grains and see what you like best! Farro or even a brown rice can easily be used instead.
  • 1 lb Mighty Spark’s Original Ground Chicken
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2–3 carrots, diced
  • 6 cloves Garlic, chopped
  • 2 teaspoons Italian seasoning
  • ½ cup dry quinoa, rinsed
  • 64 ounces low-sodium chicken stock
  • 2 lemons, juiced
  • 2 14-ounce cans cannellini beans, drained & rinsed
  • 1 bunch kale, destemmed & finely shredded
  • Salt & Pepper, to taste
  1. Preheat oven to 400*. Roll Mighty Spark’s Original Ground Chicken into tablespoon-sized balls and place on a lightly greased baking sheet. Bake until 165* internally, roughly 15 minutes.
  2. In a large soup pot, heat olive oil, onions, carrots, garlic, and italian seasoning. Heat until veggies slightly softened, roughly 5 minutes.
  3. Add garlic, quinoa, chicken stock, lemon juice, and meatballs. Heat on a gentle boil until quinoa is cooked, roughly 10-12 minutes.
  4. Lastly, add white beans and kale, cook until heated through.
  5. Serve with crusty bread and enjoy!
Recipe by Mighty Spark Food at https://mightysparkfood.com/2019/11/23/lightened-chicken-italian-wedding-soup/