SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.9
  • Total Fat: 3.1 g
  • Cholesterol: 27.5 mg
  • Sodium: 936.6 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 26.7 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
Report Inappropriate Recipe

Italian Wedding Soup

Submitted by: BONNIEBELLE2

Introduction

This is a recipe that I tweaked from the Oxygen magazine winter collectors issue. This is a recipe that I tweaked from the Oxygen magazine winter collectors issue.
Number of Servings: 4

Ingredients

    8 oz. ground turkey breast
    1/2 tsp dried basil
    1/2 tsp dried oregano
    1/2 tsp black pepper
    1/8 tsp cayenne pepper
    1/4 C diced onions
    1/8 C diced red peppers
    1/8 C diced green peppers
    1 clove garlic
    1/4 C parmesan cheese
    1/4 C egg whites
    1 1/2 C shredded spinach or kale
    1 can white beans, drained and rinsed
    2/3 C diced no salt added tomatoes


Directions

Mix turkey, basil, oregano, black and cayenne peppers,onions, red and green peppers, garlic, parmesan cheese and egg whites together in a medium mixing bowl. Shape into 1/2 inch diameter meatballs and set aside.

Over medium high heat cook meatballs in a nonstick skillet until lightly browned on all sides. Place meatballs on a plate covered with paper towels to absorb excess fat.

In a 3 qt. saucepan bring chicken stock to a boil. Reduce heat and add spinach/kale. Simmer for 15-20 minutes until spinach is tender. Stir in meatballs, beans, and tomatoes and let simmer until heated through.

Number of Servings: 4

Recipe submitted by SparkPeople user BONNIEBELLE2.






Great Stories from around the Web


Rate This Recipe