Italian Wedding Soup
Italian Wedding Soup is a complete one-pot meal. Whole wheat pasta, veggies and mini Parmesan meatballs - it's hearty and filling, perfect for a chilly day.
Ingredients
Ingredients for the Meatballs:
- 1 lb. ground turkey
- 1/2 c. Italian seasoned breadcrumbs
- 1/3 c. grated Parmesan cheese
- 2 large eggs
- 2 Tbs. milk
- 4 Tbs. olive oil
Ingredients for the Soup:
- 2 Tbs. olive oil
- 1/2 c. diced onions
- 1 c. diced carrots
- 1 Tbs. minced garlic
- 96 oz. low-sodium chicken broth
- 1 1/2 tsp. kosher salt
- 1 tsp. coarsely ground black pepper
- 8 oz. fresh spinach roughly chopped
- 1 c. dried orzo
Instructions
Make the Meatballs:
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In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, eggs and milk. Mix until combined using a wooden spoon or clean hands. Roll into meatballs, about 3/4-inch in diameter.
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Heat olive oil in a large pot over medium heat. When hot, cook, browning meatballs, about 3 minutes per side, working in shifts if needed. Transfer meatballs to a clean bowl or plate.
Make the Soup:
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In the same pot, heat remaining 2 Tbs. olive oil in pan. Add onion, carrots and garlic, cooking for about 5 minutes until softened. Add meatballs, chicken broth, salt and pepper. Bring to a boil over high heat.
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Once boiling, add spinach and orzo and boil for 10 minutes, until orzo is cooked throughout. Remove from heat and serve hot.