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Italian Wedding Soup

Servings 8

Ingredients

FOR THE MEATBALLS:

  • 1 - 20 oz. package Jeannie-O Italian seasoned ground turkey
  • 1/2 cup plain bread crumbs
  • 1/2 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
  • 1/4 cup parmesan cheese
  • salt and pepper

Instructions

PREPARE THE MEATBALLS:

  • Preheat oven to 375 degrees.
  • In a large bowl, combine the turkey, bread crumbs, 1/2 cup parmesan cheese, egg whites, milk, minced garlic and parsley. Mix well.
  • Form meat mixture into small, teaspoon sized meatballs.
  • Place meatballs on a parchment lined baking sheet. Bake for 25 minutes until the meatballs are cooked through and browned. Set aside.

PREPARE THE SOUP:

  • Heat olive oil in a large stock pot. Add the onion carrots and celery and sauté until the vegetables are soft, about 5 minutes.
  • Add the chicken broth and bring to a simmer.
  • Add the pasta and cook until it is tender, about 6 minutes.
  • Add the meatballs, and cook for 2 minutes more. Taste the soup and season with salt and pepper.
  • Add the spinach and cook just until the spinach wilts, about a minute more.
  • Ladle into bowls and serve with a sprinkle of parmesan cheese.