Italian Wedding Soup Recipe

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6 votes | 3658 views

This recipe is simple and delicious. Our kids loved the turkey meatballs. It's got a relatively mellow flavor akin to chicken noodle, but a bit more interesting and complex. Great comfort food with a healthier twist!

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Cook time:
Servings: 8
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Ingredients

Cost per serving $1.54 view details

Directions

  1. Preheat oven to 350 F. Combine turkey, bread crumbs, garlic, parsley, Parmesan, milk, egg,1 tsp salt and 1/2 tsp pepper in a bowl. Form into 1 1/4 inch meatballs and bake on a greased cookie sheet for 30 minutes until lightly browned.
  2. While the meatballs are baking, heat olive oil in a large soup pot at medium-low and cook onion, carrots, and celery about 5 min till softened.
  3. Add chicken broth and wine (and cannelini beans if using) and bring to a boil. Add pasta and cook for 6-8 minutes until tender. Add the meatballs and simmer for about 2 minutes. Add the spinach and cook another minute until wilted.
  4. Serve with grated parmesan cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 510g
Recipe makes 8 servings
Calories 335  
Calories from Fat 127 38%
Total Fat 14.24g 18%
Saturated Fat 4.28g 17%
Trans Fat 0.23g  
Cholesterol 74mg 25%
Sodium 812mg 34%
Potassium 810mg 23%
Total Carbs 23.8g 6%
Dietary Fiber 4.7g 16%
Sugars 2.84g 2%
Protein 24.85g 40%
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Reviews

  • John Spottiswood
    I put my portion of this soup in a separate pot at the end and added about three times as much spinach as recommended, while loading in only about half as many turkey meatballs as recommended. I thought my version was very tasty and would recommend it if you are looking for a delicious way to eat a lot of healthy greens without as many calories.
    I've cooked/tasted this recipe!
    This is a variation
    • Terrific! Threw it together quickly and everyone at our house (and those who came for dinner) enjoyed it-
      Looking forward to the leftovers-
      I've cooked/tasted this recipe!
      • Lois
        OMG so good I will never eat canned Italian Wedding again. I mixed the meatball part in the food processor and bought precut carrots and celery. Made the meatballs a half inch sho they could be eaten without cutting.
        I've cooked/tasted this recipe!

        Comments

        • Andra Ruscoe
          March 22, 2010
          I love the look of this recipe because it has so many veggies! I don't care for spinach in my soup, when I make my Italian meatball soup, I use broccoli rabe or turnip greens.

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