Italian Wedding Soup with Turkey Meatballs
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 81.3
- Total Fat: 0.9 g
- Cholesterol: 26.3 mg
- Sodium: 1,094.4 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.2 g
- Protein: 6.8 g
View full nutritional breakdown of Italian Wedding Soup with Turkey Meatballs calories by ingredient
Number of Servings: 8
Ingredients
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19.2 oz. pkg. Ground Turkey
1 large egg
1 t. salt
1 t. black pepper
2 T. chopped fresh parsley
10 cups low-sodium chicken broth
1 c. carrots, chopped
1 c. celery, chopped
1 c. onion, chopped
1/3 c. orzo, pasta (cooked & rinsed)
1 pkg (10 oz) frozen chopped spinach, thawed & drained
Directions
Mix ground turkey, egg, salt, pepper & parsley. Line a 10 1/2x15 1/2x1" jelly roll pan with plastic wrap and spread turkey mixture onto plastic wrap. Place in freezer for 20-30 minutes. Remove from freezer and take partially frozen turkey mixture out of pan in one piece. Cut into 1/2-inch squares. Quickly roll each square into a small ball. In a large pot, add remaining ingredients EXCEPT COOKED ORZO PASTA & SPINACH. Bring to a boil and add turkey meatballs. Simmer about 45 minutes, until veggies are cooked through. Stir in orzo pasta & spinach.
Number of Servings: 8
Recipe submitted by SparkPeople user ZINNIAGIRL.
Number of Servings: 8
Recipe submitted by SparkPeople user ZINNIAGIRL.