• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 lb ground chicken
  • 1 medium sized onion
  • 4 cloves of garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 carrots
  • 1 egg yolk
  • 3 tablespoons olive oil
  • 5 cups vegetable broth
  • 1 cup water
  • 2 sprigs thyme
  • 2 sprigs oregano
  • ½ bunch flat leaf parsley, roughly chopped
  • 2 cups baby spinach
  • ½ cup orzo pasta
  • coarse salt
  • freshly ground black pepper
  • freshly grated Parmesan cheese

Looking for one more delicious steamy comforting bowl of soup to stir up before the weather becomes sultry? No worries, the FunGuy has you covered with this Italian wedding soup! Not only does it have sliced FunGuy mushrooms, but it mixes the minced mushroom stems into the chicken meatballs to give them some fun FunGuy flavor!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb. Slice the mushroom caps and finely mince the stems, placing the diced stems in a mixing bowl. Dice the onion and mince the garlic. Peel and dice the carrots and roughly chop the spinach. Set everything aside, keeping them all separated.
  2. Separate ¼ of the onion and ¼ of the garlic from the rest, adding them to the bowl with the minced mushroom stems. Add the ground chicken to the bowl along with the oregano, thyme, salt, and pepper. Add the egg yolk to the mixture and, with clean hands, mix everything together very well. Roll the mushroom and meat mixture into small meat balls, placing them into a dish to be covered and refrigerated until ready to add to the soup. 
  3. Heat the olive oil in a soup pot over medium-high heat. Add the rest of the onion, garlic, and the carrot to the pot and saute for about 4 minutes. Add the meatballs to the pot and allow them to brown slightly on all sides before adding in the broth, water, thyme and oregano sprigs, and parsley. Increase the heat of the burner to high and bring everything to a boil. Once it’s boiling reduce the temp to medium and allow it to simmer about  30 minutes. 
  4. 10 minutes before serving, turn the heat up to high and add the orzo pasta, allowing it to cook until tender. Add the baby spinach, taste and add salt and black pepper.
  5. Serve immediately with a sprinkle of Parmesan cheese on top

Note: The meatballs can be made a few hours in advance, and can hold their shape better if refrigerated for at least 30 minutes before cooking, but it’s not necessary to do. 

Have a Fun meal!