This 30-while-30 recipe came out much better than the last one. (What can I say, no one bats 1000 all the time!!) And, it is another favorite dish that for some reason I had never cooked until age 30! Italian Wedding Soup has comfort food written all over it in my house, but usually we get it out of a can. After making this recipe, I am not sure why - Italian Wedding Soup from scratch was incredibly easy and fantastically tasty! It is also decidedly more healthy – it has only a fraction of the sodium, as is pretty much true when you compare any homemade soup to a canned soup.
We used spinach fresh from our garden and used ground turkey rather than ground beef but otherwise followed the recipe pretty closely. I personally loved the fact that the meatballs were not browned before cooking - they came out like tasty little meaty clouds that melted in the mouth - but you certainly could choose to brown your meatballs before you put them into your soup for even extra flavor.
Italian Wedding Soup
Adapted from LikeitLoveit via Food.com
Mix together turkey, egg, breadcrumbs, parmesan and spices. Roll into small (3/4 inch) meatballs. In a stockpot, combine chicken broth, water, and boullion cube and bring to a boil. Stir in chopped spinach, meatballs, and pasta. Cook for at least 10 minutes, or until the meatballs are cooked through and the pasta is done. Enjoy!