Italian Wedding Soup

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 pound ground chicken or turkey
• 1 medium yellow onion chopped
• 1/4 cup fresh parsley chopped
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 2 tsp smoked paprika
• 1 tsp fennel seeds
• 1/2 cup grated parmesan cheese
• crushed red pepper flakes
• salt and pepper
• 6 medium carrots chopped
• 4 celery stalks chopped
• 4 garlic cloves finely chopped
• 8 cups chicken broth
• 6 cups baby spinach
• 10 oz fresh cheese tortellini
• juice of 2 lemons
• 2 large eggs
• fresh parsley or basil leaves

Directions

1. In a large Dutch oven, combine the olive oil, chicken, onion, parsley, basil, oregano, paprika, fennel seeds, 1/4 cup of the parmesan, and a pinch each of red pepper flakes, salt, and pepper.
2. Place the pot over medium-high heat and cook, breaking up the meat with a wooden spoon, until the meat is browned and the onion is soft and translucent, 5 to 8 minutes.
3. Add the carrots, celery, and garlic. Cook, stirring occasionally, until slightly softened, 5 minutes. Add the broth and season with salt and pepper. Bring to a simmer over medium heat and cook until the flavors are married, 10 to 15 minutes. Stir in the spinach, tortellini, and lemon juice. Cook until the spinach is wilted and the tortellini is al dente, 5 minutes more.
4. In a small bowl, whisk together the eggs and the remaining 1/4 cup Parmesan. Slowly drizzle the egg mixture into the broth, stirring the soup constantly and gently to form thin strands of cooked egg, about 30 seconds. Taste the soup and adjust the seasoning as needed.
5. Ladle the soup into bowls and serve immediately, topped with shaved Parmesan and fresh parsley or basil leaves.