Monday, October 29, 2012

Italian Wedding Soup

This soup was so easy to make. It took about 30 minutes from start to finish. Even though this soup is light and healthy, it is very satisfying!

serves 8 ( 5 points +)

  • 1 T. olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 8 c, fat-free chicken broth
  • 1 lb. ground turkey
  • 1/2 c. Italian seasoned bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 2 eggs
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 bag ( 5 oz) fresh, baby spinach

Heat oil in a large soup pot. Add onions and carrots and cook until onion is translucent. Add broth and bring to a boil over high heat.
Meanwhile, mix turkey with bread crumbs,  Parmesan cheese, eggs, salt and pepper. Form into 48 small meatballs. Transfer the meatballs to a baking sheet.

Reduce heat under broth to medium. Drop meatballs, one at a time, into the broth. Let the soup simmer until meatballs are cooked through, about 20 minutes. Stir in spinach and cook about 3 minutes more.

Ladle into bowls and top with extra parmesan cheese if desired.


  1. When do you add breadcrumbs? I assume when you are mixing the turkey with egg, parm, and S&P, but i have learned to never assume. :D


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