Italian Wedding Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.9
  • Total Fat: 10.4 g
  • Cholesterol: 83.4 mg
  • Sodium: 1,507.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 19.7 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
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Introduction

Italian Wedding Soup is not actually named for it's commonplace use in weddings, but rather the opposite.... it seems to have become commonly used because of it's name.
It is actually named 'Minestra Maritata' or marriage soup when translated and was named such because it is a "perfect marriage of flavor" between grains and vegetables (and in most cases meat, but not always).
This version gets both the health benefits of Kale & Spinach. What a winning combo!
Italian Wedding Soup is not actually named for it's commonplace use in weddings, but rather the opposite.... it seems to have become commonly used because of it's name.
It is actually named 'Minestra Maritata' or marriage soup when translated and was named such because it is a "perfect marriage of flavor" between grains and vegetables (and in most cases meat, but not always).
This version gets both the health benefits of Kale & Spinach. What a winning combo!

Number of Servings: 6

Ingredients

    MEATBALLS:
    8 oz Turkey, Ground turkey, 93% lean
    4 oz Ground Pork
    0.25 cup Progresso Bread Crumbs - Italian Style
    2 tbsp Grated cheese - Ramano (by DESTINYSCHOICE)
    2 tbsp Parmesan Cheese, grated
    1 large Egg, fresh, whole, raw
    1 tsp Garlic
    1 tbsp Parsley, dried
    1 dash Salt
    1 dash Pepper, black
    SOUP:
    8 cup (8 fl oz) Chicken Broth
    2 cup Baby Spinach (raw)
    2 cup, chopped Kale
    1 cup Anellini (Pasta Rings)

Directions

1. Prepare your broth in a large stock pot. Season it with salt and pepper if needed until it tastes the way you like it. Allow it to slowly come to a very low simmer over medium to medium-low heat while you prepare the other ingredients. ADD CHOPPED KALE TO BROTH - It needs to be done here, so that it has time to soften.

2. Prepare the meatballs. Mix 1/2 lb ground turkey, 1/2 lb ground pork, to that add ╝ cup Bread Crumbs, 2 Tbsp Romano Cheese, 2 Tbsp Parmesan Cheese, 1 Egg, 1 teaspoon Minced Garlic, 1 tablespoon Parsley, and Salt and Black Pepper.

3. Roll the meat mixture into tiny meatballs using about one heaping teaspoon per meatball.

4. Bring the broth up to a gentle boil and add the meatballs and anellini to the broth. They will take 10 to 15 minutes to cook through.

5. Add the 2 Cups of Baby Spinach to the broth and push down into the lightly boiling soup, until it wilts. It should only take a few seconds.

6. Serve in bowls with Parmesan & Romano Cheese sprinkled on top.

Serving Size:áMakes approx. 6 - 2-2.5 cup servings

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