- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 99.0
- Total Fat: 1.4 g
- Cholesterol: 25.7 mg
- Sodium: 1,014.9 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.1 g
- Protein: 9.7 g
Healthy Italian Wedding SoupSubmitted by: TERRIFICLYFIT
IntroductionThis recipes takes traditional Italian Wedding Soup to a healthier level! Trading cornstarch mixture for eggs and extra lean ground turkey for ground beef to make the meatballs, you will have a deliciously yummy soup with less fat and cholesterol! This recipes takes traditional Italian Wedding Soup to a healthier level! Trading cornstarch mixture for eggs and extra lean ground turkey for ground beef to make the meatballs, you will have a deliciously yummy soup with less fat and cholesterol!
1 lb extra lean (99% fat free) ground turkey
1/2 c. plain bread crumbs
1 tbsp cornstarch
3 tbsp water
1 tbsp Italian seasoning
128 oz (4 32-oz cartons) chicken broth
16 oz (1 box) acini di pepe or orzo pasta
10 oz (1 pkg) frozen chopped spinach or 12-oz (2 pkgs) fresh baby spinach
In large pot or dutch oven, boil chicken broth. Drop meatballs into broth and boil for 10 minutes. Add spinach and pasta and boil for 10 more minutes. Cool until soup is at an edible temperature before serving.
Makes 16 1-cup servings (includes 1 oz. of cooked pasta).
Note: My husband and I have modified this recipe over the years using a variety of methods and have come up with what we consider the best tasting soup. We do not recommend using fat-free chicken broth, as this particular broth makes a bland tasting soup. However, if you are on a low sodium diet, you may prefer mixing 100% fat-free chicken broth (which has 1/3 less sodium) with regular chicken broth in a 3:1 ratio. For instance, you may use three 32-oz cartons of fat-free broth with one 32-oz carton of regular broth.
Addendum: This recipe does not include parmesan cheese, which most traditional Italian Wedding Soup recipes recommend. If you'd like, add 1/4 cup grated parmesan cheese to the meat mixture before rolling the meatballs and sprinkle 1 tbsp on the soup before eating.
Number of Servings: 16
Recipe submitted by SparkPeople user TERRIFICLYFIT.
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I added some oninion and carrots to the recipe. I wouldn't recommend orzo as I ended up adding more water as the pasta cooked and the broth became smaller and smaller, or use orzo and cut the amount in half. Otherwise a healthy soup that I plan to enjoy this winter as part of my lunch at work. - 9/19/11
I am sooo excited to try this. I used to work for an italian restaurant that served unlimited bowls of this soup and i ate it for lunch almost every day. My hubby was introduced to it when we went back there and he was hooked as am i. I always add freshly grated parm cheese on top and it is delisH!! - 9/10/10