Low-Fat Italian Wedding Soup

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Low Fat Italian Wedding SoupItalian Wedding Soup is one of Marvin’s all-time favorites. He loves the little meatballs floating in the rich chicken broth, the bites of pasta and the sprinkle of parmesan cheese on top. And, he doesn’t even think twice about eating big spoonfuls of spinach… which is how I know he truly loves this soup.

Yesterday I decided to make a big batch of Italian Wedding Soup. It was the perfect dinner for a cold and stormy Seattle night and I’ll eat the leftovers for lunch this week. In this version I use Jeannie-O Italian seasoned ground turkey to make the meatballs – which are baked in the oven before being added to the soup pot.

Italian Wedding Soup Meatballs

Turkey meatballs are ready for the oven.

An entire 6 oz. bag of baby spinach gets stirred in just before serving, making this yummy soup so good for you, too! Enjoy!

Approximate nutrition info. (based on 8 servings): 265 calories, 21 grams carb., 7 grams fat, 22 grams protein.

Love Soup? You might enjoy these other recipes from A Passionate Plate:

Lazy Girl’s Cioppino
Slow Cooker Weeknight Chili
Mexican Onion Soup
Quick White Bean Soup with Rosemary

PS – Don’t forget to enter our January Giveaway!

5.0 from 3 reviews
Low-Fat Italian Wedding Soup
 
Serves: 8 large servings
Ingredients
  • FOR THE MEATBALLS:
  • 1- 20 oz. package Jeannie-O Italian seasoned ground turkey
  • ½ cup plain bread crumbs
  • ½ cup shredded parmesan cheese
  • 2 egg whites
  • 2 Tbsp. milk
  • 2 tsp. minced garlic
  • 3 Tbsp. chopped fresh parsley
  • FOR THE SOUP:
  • 10 cups chicken stock (I make mine with Better Than Bouillon Organic Base)
  • 1 Tbsp. olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup small pasta (orzo, bow-ties, shells, stars, etc.)
  • 1 - 6 oz. bag baby spinach, stems removed
  • ¼ cup parmesan cheese
  • salt and pepper
Instructions
  1. PREPARE THE MEATBALLS:
  2. Preheat oven to 375 degrees.
  3. In a large bowl, combine the turkey, bread crumbs, ½ cup parmesan cheese, egg whites, milk, minced garlic and parsley. Mix well.
  4. Form meat mixture into small, teaspoon sized meatballs.
  5. Place meatballs on a parchment lined baking sheet. Bake for 25 minutes until the meatballs are cooked through and browned. Set aside.
  6. PREPARE THE SOUP:
  7. Heat olive oil in a large stock pot. Add the onion carrots and celery and sauté until the vegetables are soft, about 5 minutes.
  8. Add the chicken broth and bring to a simmer.
  9. Add the pasta and cook until it is tender, about 6 minutes.
  10. Add the meatballs, and cook for 2 minutes more. Taste the soup and season with salt and pepper.
  11. Add the spinach and cook just until the spinach wilts, about a minute more.
  12. Ladle into bowls and serve with a sprinkle of parmesan cheese.

 

7 comments

  1. June says:

    the recipe calls for Italian seasoned ground turkey.. how would you season ordinary ground turkey to get the same flavor ..

  2. Maggie Wilson says:

    My sister made this for a family get-together because our mom, who has chronic pancreatitis, can eat very little fat. Although we modified some elements of the recipe (reducing the cheese, for instance), this was–hands down–the best soup I’ve ever tasted! My sister made a gallon of soup, and there wasn’t a drop left!

  3. Lisa webb says:

    Love this soup! It’s our new favorite chicken noodle! My kids had seconds and even ate all the spinach.

  4. Helen says:

    This is such an easy recipe and tastes so good on a cold wintery night!

  5. Marie McFadden says:

    This is one of my favorite soups! Love the idea of baking the meatballs on the parchment paper – much quicker and easier clean up than stove top. You can also roll the raw meat combo out into strips (like cookies) and cut them for uniform size, then roll your hand over all of them to get them more “roundish”. Adding other seasonal greens like kale enrich the nutrition content and a little parsley on the top for some added color. The noodles you chose are cute too! I have been experimenting with some other shapes from Barilla – now if only they came out with whole wheat ones!

    • MaryMiller says:

      Hi, Marie – I agree with you about the other greens. I was tempted to use kale (my favorite) but decided to go with the spinach because Marvin likes it so much. His food brokerage company represents Barilla pasta, so we always have different shapes to try out. This one was called Pipette. I dug through my cupboards looking for a small shape in whole wheat, but couldn’t find anything. I really do love the Barilla whole wheat pasta!

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