Italian Wedding Soup


Ingredients:
  • 1 pound ground turkey
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 8 cup chicken stock
  • 12 ounces baby spinach, washed 
  • 1 cup dry pasta
  • 1 can Cannellini beans, drained and rinsed
  • Salt and pepper
  • Grated parmesan for sprinkling
Directions:
  • Preheat the oven to 350 F. 
  • In a large bowl, mix turkey, egg, bread crumbs, cheese, onion powder, garlic powder, oregano, salt and pepper until well combined. Roll meat mixture into 1-inch balls, place them on a lined baking sheet (you should have about 30-35 meatballs), bake for 30 minutes or until the meatballs are cooked through and lightly browned. Set aside.
  • In a soup pot, heat the oil over medium-high heat. Add onion and garlic, sauté until soft. Add chicken stock into the pot, bring to boil. Add beans and dry pasta into the boiling stock, cook for 5-6 minutes until the pasta is almost tender. Add meatballs, season the soup with salt and pepper, simmer for 1 minute. 
  • Stir-in the spinach, cook until just wilted, about 1 minute. Ladle soup into individual bowls, sprinkle with parmesan cheese, and serve immediately.
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