Preheat oven to 400 degrees. In a large mixing bowl, combine all of the ingredients "for the meatballs". Using your hands form into bite-sized meatballs and place onto a baking sheet lined with parchment paper. Cook meatballs in the preheated oven for 15 minutes or until meatballs have browned and are cooked through.
While the meatballs are cooking make the soup. Heat olive oil over medium-high heat in a large soup pot or dutch oven. Add the onions, celery, carrots, and garlic. Season with salt and pepper, and saute until softened, about 5-7 minutes.
Add the chicken broth, remaining parsley, dried oregano, and lemon juice and bring to a boil. Then, reduce heat to a simmer.
Add in meatballs and leafy greens. Stir and cook until greens have wilted. Season to taste with salt and pepper. Ladle into soup bowls and top with freshly grated parmesan cheese, if using.
Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees. In a large mixing bowl, combine all of the ingredients "for the meatballs". Using your hands form into bite-sized meatballs and place onto a baking sheet lined with parchment paper. Cook meatballs in the preheated oven for 15 minutes or until meatballs have browned and are cooked through.
While the meatballs are cooking make the soup. Heat olive oil over medium-high heat in a large soup pot or dutch oven. Add the onions, celery, carrots, and garlic. Season with salt and pepper, and saute until softened, about 5-7 minutes.
Add the chicken broth, remaining parsley, dried oregano, and lemon juice and bring to a boil. Then, reduce heat to a simmer.
Add in meatballs and leafy greens. Stir and cook until greens have wilted. Season to taste with salt and pepper. Ladle into soup bowls and top with freshly grated parmesan cheese, if using.
Enjoy!