Italian Wedding Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 136.9
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,508.5 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 9.8 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient



Number of Servings: 16

Ingredients

    Meatballs: Mix
    1 20oz package of Jennie-O Italian Seasoned Ground Turkey
    1 toasted/broke up sandwich thin
    1 tbsp cornstarch mixed with 3 tbsp water
    1 tbsp Italian Seasoning
    salt and pepper

    Soup:
    1 chopped onions
    3 chopped garlic cloves
    128oz chicken or vegetable broth
    1 cup orzo pasta
    10 oz fresh baby spinach

Directions

heat oil in stock pot, add chopped onion and garlic, cook until soft. Add broth ( I like to use the better than bouillon vegetable paste) bring to a boil. In the mean time make the mini meatball, roll into appx 60-70 balls and drop into boiling water. cover and cook for about 20 minutes, add 1 cup orzo, continue cooking for another 10 minutes, until pasta is cooked, add spinach chopped into small pieces cook until wilted.

Serving Size: makes 16 1-cup servings