Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

Serves: 12

Prep Time: 10 minutes

Cooking Time: 30 minutes

Difficulty: Easy

The whole family will love this one. The meatballs are made with ground chicken and some turkey sausage, and baking the meatballs lowers the amount of fat that ends up in the soup. You can use any small pasta or eliminate it for fewer calories and carbs, and of course, skip the bread, save it for the kids.

1 pound ground chicken
1 pound sausage, turkey, bulk or casings removed
2 eggs, large
3/4 cup bread crumbs, Italian herb flavored
1/4 cup parmesan cheese, grated
1/4 cup milk, 1% fat
10 cups chicken broth, fat free
1 onion, medium, chopped
4 carrots
4 stalks celery
3 cloves garlic, fresh
1 tablespoon olive oil
1/4 teaspoon Italian seasoning
8 ounces spinach, fresh baby
1/4 cup Parmesan cheese, grated
1 cup pasta, small macaroni or other, dry

Preparation: Preheat oven to 400 degrees. Place first six ingredients in a large bowl. Mix together with your hands until blended. Place parchment paper on rimmed baking sheet (you will need two baking sheets. Roll meatball mixture into small meatballs the size of large marbles. This should make about 4 dozen small meatballs. Place baking sheet(s)in oven and bake for approximately 20 to 25 minutes until cooked through. Meanwhile, heat olive oil in a large soup pot. Add chopped onion, garlic, carrots and celery and cook over medium heat for about 5 minutes. Add broth, pasta and herbs and bring to a boil. Cook for about 5 minutes on a low boil. Add cooked meatballs to soup pot and cook for about 2 minutes. Add spinach and cook for one minute until wilted. Ladle into bowls and top with fresh grated parmesan cheese.

Nutrition: Per Serving About: 260 calories, 10 g fat, 3 g saturated fat, 0 g trans fat, 22 g protein, 18 g carbohydrates, 2 g dietary fiber, 1750 mg sodium; WW Points plus value 6

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