Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can Cannelini Beans strained1/2 cup Spinach, fresh 2 tsp Garlic 7 tsp Better than Boullion Chicken Base16 oz Turkey, Ground turkey, 93% lean 1 cup uncooked, Barilla - Ditalini Pasta 1 tbsp Extra Virgin Olive Oil 6 cup Waterspices:Basil, Garlic powder, Onion Powder, red pepper, lemon zest lemon juice, fennel, oregano powder, thyme powder, Anchovie paste.
Place all of the spices onto a cutting board in a pile to taste, roughly half tbsp of each except the red pepper, maybe a tsp of that. Add salt to taste. Zest a lemon and cut into quarters. Squeeze the juice of 2 quarters slowly onto the spice pile and mix into a mush, this stops the fennel from flying off the board. Mince up all of the spices until a paste forms and mix into the turkey. form into very small bite sized meat balls. add oil to a pot and brown the meatballs. Add the remaining ingredients and stir arround for a few minutes then add the water and pasta. cook until done.
Serving Size: Makes 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user THEJAZZMUSIC.
Serving Size: Makes 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user THEJAZZMUSIC.
Nutritional Info Amount Per Serving
- Calories: 220.4
- Total Fat: 6.7 g
- Cholesterol: 40.0 mg
- Sodium: 709.5 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.3 g
- Protein: 16.9 g
Member Reviews