Tuesday, November 4, 2014

Italian Wedding Soup


This is by far my favorite kind of soup! I made my own lighter and healthier version by adding more vegetables and homemade turkey meatballs. I always use reduced sodium broth so I can control the amount of salt in a dish. For this recipe, I used the "Fit and Active" brand from Aldi's. I also love this dish because it is simple and it can be cooked in one pot! My family of 5 ate for one night (my husband and I had seconds) and we still have left over for lunches!

Ingredients:

For the meatballs
  • 1 container of lean ground turkey
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1/2 cup italian seasoned breadcrumbs (if the meatballs still are hard to mold you can always use more breadcrumbs)
  • 2 TBSP grated parmesan
  • splash of Worcestershire sauce
  • 1 egg
  • olive oil for sauteing
Combine all ingredients, do not overmix. Using a teaspoon of meat mixture, shape into a ball. Sautee in EVOO but do not cook through . This makes them super tasty!

For the Soup:
  • 3 containers of reduced sodium, no MSG chicken broth (I use the ones that have a lid so if there are any that is left I keep in the fridge)
  • 1 zucchini
  • 1/2 onion, cut
  • 3 carrots, peeled and diced
  • 2 celery stalks, cut
  • 1 can of rinsed cannellini beans
  • salt and pepper
  • 1 tsp of italian seasoning
  • 1 cup pf baby spinach
  • 1 cup of acini di pepe pasta
In the same pot that you cooked the meatballs, set them aside in paper towels. Add a little bit more of EVOO and add all the veggies. Cook until onions become translucent. Add the broth and get to a boil. Reduce heat and add pasta. Cook for about 10 minutes and add the meatballs and beans to finish cooking. Add salt, pepper and italian seasoning. Add the spinach until it wilts. Serve with crusty bread and you got a yummy, healthy meal!



This is the only reason I like cold weather!

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