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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.3
  • Total Fat: 4.7 g
  • Cholesterol: 41.0 mg
  • Sodium: 530.1 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 16.7 g

View full nutritional breakdown of CE Italian Wedding Soup calories by ingredient
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CE Italian Wedding Soup



Introduction

Adapted from a recipe from Clean Eating magazine. Original recipe used only 1/2 pound turkey and 10 ounces Spinach. Makes a light soup. Adapted from a recipe from Clean Eating magazine. Original recipe used only 1/2 pound turkey and 10 ounces Spinach. Makes a light soup.
Number of Servings: 8

Ingredients

    MEATBALLS
    Honeysuckle White Turkey Breast Ground (93/7), 1 lb.
    Onions, raw, 1/2 cup, finely chopped
    Carrots, raw, 1 medium, finely grated
    Ian's Panko Whole Wheat Breadcrumbs, 1 cup
    Country Creek Farms Egg Whites, 1
    Garlic, 1 clove, minced
    Basil, 1 tbsp, finely chopped
    Oregano, ground, 1/4 tsp

    BROTH
    Swanson Chicken Broth 33% less sodium, 6 cups
    Water, 1 cup
    Spinach, frozen, 5 ounces
    Parmesan Cheese, grated, 2 tbsp

Directions

Mix ground turkey with onions, carrot, breadcrumbs, egg white, minced garlic, finely chopped basil, and oregano. Form into 1/2 inch meatballs. Set aside.

In a large stockpot, add broth and bring to boil. Drop meatballs in a few at a time. Simmer for five minutes or until cooked.

Add chopped spinach and reduce to medium low heat. Season with salt and pepper to taste (not calculated).

In a medium bowl, whisk three egg whites until frothy. Mix two Tbsp. parmesan cheese (grated). Pour egg white and cheese mixture into stockpot. Stir until egg whites are cooked and then remove from heat.

Serving size is approx. 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user LABYRINTH.






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Member Ratings For This Recipe

  • This soupy was tasty. I would leave out the egg whites at the end next time. It didn't change the taste at all but I just didn't like the way it looked. I will be making this again! - 1/28/10

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