Italian Wedding Soup

Serves: 10 bowls

Prep Time: 10 minutes

Cooking Time: 30 minutes

Difficulty: Easy


The whole family will love this one. The meatballs, which are made with ground chicken and some turkey sausage, are baked and then added to the soup which lowers the amount of fat that ends up in the soup. You can use any small pasta. This is a little high in sodium, so take note.


3/4 pound ground chicken

3/4 pound sausage, turkey, bulk or casings removed

1 egg(s), large

1/3 cup bread crumbs, plain

1/4 cup milk, 1% fat

3 cups water

5 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1 onion(s), medium, chopped

3 carrot(s)

3 stalks celery

3 cloves garlic, fresh

1 tablespoon olive oil

1/4 teaspoon seaoning blend, Italian Herbs, salt free

8 ounces spinach, fresh baby

1/4 cup parmesan cheese, grated

8 ounces pasta, whole wheat macaroni or other small pasta


Preheat oven to 400 degrees. To make the meatballs, place first five ingredients in a large bowl. Mix together with your hands until blended. Place parchment paper on rimmed baking sheets with sides (you will need two baking sheets). Roll meatball mixture into small meatballs the size of large marbles. This should make approximately 30 small meatballs. Place baking sheets in oven and bake for approximately 20 minutes until cooked through. Meanwhile, heat olive oil in a large soup pot. Add chopped onion, garlic, carrots and celery and cook over medium heat for about 5 minutes. Add water, broth, pasta and herbs and bring to a boil. Cook for about 5 minutes on a low boil. Add cooked meatballs to soup pot and cook for about 2 minutes. Add spinach and cook for about a minute more until spinach is slightly wilted. Ladle into bowls and top with fresh grated parmesan cheese.


Per Serving About: 250 calories, 9 g fat, 2.5 g saturated fat, 0 g trans fat, 80 mg cholesterol, 20 g protein, 26 g carbohydrates, 4 g dietary fiber, 640 mg sodium, Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat, Carb Choices: 2


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