Italian Wedding Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Italian Wedding Soup calories by ingredient


Introduction

turkey meatball soup with ditalini and spinach. Put cheese on top. turkey meatball soup with ditalini and spinach. Put cheese on top.
Number of Servings: 8

Ingredients

    1 can Cannelini Beans strained
    1/2 cup Spinach, fresh
    2 tsp Garlic
    7 tsp Better than Boullion Chicken Base
    16 oz Turkey, Ground turkey, 93% lean
    1 cup uncooked, Barilla - Ditalini Pasta
    1 tbsp Extra Virgin Olive Oil
    6 cup Water

    spices:
    Basil, Garlic powder, Onion Powder, red pepper, lemon zest lemon juice, fennel, oregano powder, thyme powder, Anchovie paste.

Directions

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.