Italian Wedding Soup

• 1 pound ground turkey or chicken
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup breadcrumbs
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 8 cups chicken broth
• 2 cups roughly chopped spinach
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup small pasta (like acini di pepe)

Steps

1. 1 In a bowl, mix turkey, onion, garlic, Parmesan, egg, breadcrumbs, Italian seasoning, salt, and pepper gently to form meatballs.
2. 2 Roll mixture into small meatballs, about 1 inch in diameter.
3. 3 In a large pot, bring chicken broth to a simmer.
4. 4 Add meatballs to the broth, cooking until they float and are cooked through, about 8-10 minutes.
5. 5 Add carrots and celery, simmer for 5 minutes.
6. 6 Stir in pasta and cook until al dente, about 4-6 minutes.
7. 7 Add spinach and cook just until wilted.
8. 8 Serve hot and enjoy!

Nutrition

Tips

• For a heartier soup, add cannellini beans.
• Meatballs can be formed ahead of time and stored in the fridge for up to 24 hours before cooking.
• Customize your broth with additional herbs like basil or oregano for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat until warmed through.

Serving Suggestions

• Pair with crusty bread and a side of Parmesan for grating.
• A simple side salad with vinaigrette complements this soup perfectly.

FAQ