Italian Wedding Soup

Italian Wedding Soup is a classic and with a few chilly temperatures still hanging around we’re here with a lightened up version. The homemade turkey meatballs really make this dish but if you’re short on time this is something you could skip and buy a premade option. 

Ingredients

1 lb. Ground Turkey

1 Tbsp. Paprika

1 Egg

⅛ c. Parsley, minced

2 tsp. Dried Oregano

1 tsp. Garlic Powder

1 pkg. Chives, minced

Salt and pepper to taste

½ c. Shredded Parmesan 

1 Tbsp. Olive Oil

8 Cloves Garlic, minced

A pinch of Red Pepper Flakes

4 Stalks Celery, diced

5 Medium Carrots, diced

1 Medium Onion, diced

1, 4oz pkg. Spinach

1 Bay Leaf

8 c. Chicken Bone Broth

1 c. Small pasta of choice, dry

Directions

1. In a bowl combine ground turkey, paprika, egg, parsley, oregano, garlic powder, chives, parmesan, and salt and pepper to taste
2. In a pot on medium high heat, heat olive oil and cook the meatballs for 2 minutes on each side and pull off and put on a plate
3. To the same pot add in garlics, red pepper flakes, celery, carrots, onion stir and cover for 10 minutes and stirring every 2
4. Turn heat to medium and add in bay leaf, broth, and meat balls back in and cook covered for 20 minutes
5. Stir in spinach
6. Cook pasta in a separate pot according to it’s package directions
7. To serve add desired amount of pasta to a bowl and top with soup

Nutrition

Serves 6

Calories 375

Protein 41g

Carbohydrates 23g

Fiber 3g

Sugar 4g

Fat 13g

Cholesterol 115mg

Sodium 325mg