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!

  Tags: 30 While 30 - Lisa, Italian, Soup

  This entry was posted on Tuesday, August 2nd, 2011 at 2:07 pm and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.