Italian Wedding Soup with Turkey Meatballs

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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

    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.