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
- In a bowl combine ground turkey, paprika, egg, parsley, oregano, garlic powder, chives, parmesan, and salt and pepper to taste
- 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
- To the same pot add in garlics, red pepper flakes, celery, carrots, onion stir and cover for 10 minutes and stirring every 2
- Turn heat to medium and add in bay leaf, broth, and meat balls back in and cook covered for 20 minutes
- Stir in spinach
- Cook pasta in a separate pot according to it’s package directions
- 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
