Italian Wedding Soup

by Lisa on August 2, 2011

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

  • 1/2 lb lean ground turkey
  • 1 egg, slightly beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 4 cups reduced sodium reduced fat chicken broth
  • 2 cups water
  • 1 chicken flavored boullion cube
  • 2 cups chopped spinach (traditionally, you can also use escarole)
  • 1/2 cup ditalini pasta uncooked
  • 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!

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