top of page

Italian Wedding Soup

Updated: Jul 19, 2023

Servings: 6 Prep time: 15 mins. Cooking time: 30 mins.



Ingredients

  • 1 1/4 lb. ground turkey

  • 1 large egg

  • 1/2 c grated parmesan cheese

  • 2 tsp dried parsley

  • 2 tsp dried oregano

  • 1/2 tsp kosher salt, divided

  • 1 tsp black pepper, divided

  • 2 Tbsp olive oil

  • 1 large yellow onion, chopped

  • 4 garlic cloves, minced

  • 3 large carrots, chopped

  • 3 stalks of celery, chopped

  • 1/4 tsp crushed red pepper flakes

  • 8 cups chicken broth, low sodium

  • 1 cup whole wheat orzo, dry

  • 4 cups of baby spinach

  • Juice of 1 lemon


Directions

  1. Add the turkey, egg, parmesan, parsley, oregano, and 1/4 tsp salt and 1/2 tsp pepper to a large bowl. Stir gently to combine.

  2. Coat your hands with a little olive oil and roll the meat into small, 1-inch size meatballs.

  3. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes.

  4. Add the carrots, celery, 1/4 tsp salt, 1/2 tsp pepper, and 1/4 tsp crushed red pepper flakes. Cook another 5 minutes.

  5. Add the broth. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.

  6. Stir in the orzo, spinach, and lemon juice, cooking for another 5 minutes or until the pasta is al dente.

  7. Serve and enjoy.

 

Notes:

  • Leftovers: Keep in refrigerator for 3-5 days or in the freezer for up to 3 months.



italian-wedding-soup_RENEW
.pdf
Download PDF • 1.44MB



37 views0 comments

Recent Posts

See All

Comments


bottom of page