Ingredients
For the Meatballs:
- 1 lb lean ground turkey or chicken
- 1/4 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped onion
- 1/2 tsp dried oregano
- Salt and pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup small whole wheat pasta (such as acini di pepe or orzo)
- 4 cups fresh baby spinach or escarole, chopped
- 1 tbsp fresh lemon juice (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Make the Meatballs:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground turkey or chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, onion, oregano, salt, and pepper.
- Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 15-20 minutes, or until cooked through and lightly browned.
- Prepare the Soup:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil.
- Add the pasta to the boiling broth and cook according to the package instructions until al dente.
- Add the cooked meatballs to the pot.
- Stir in the chopped spinach or escarole and cook until wilted, about 2-3 minutes.
- Add lemon juice if using, and season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
- Serve hot and enjoy!
This healthy Italian Wedding Soup is packed with vegetables, lean protein, and whole grains, making it a nutritious meal that’s perfect for any occasion.
