- 1 egg, lightly beaten
- 3/4 cup chopped onion, divided
- 1/3 cup dry bread crumbs
- 1/2 pound ground turkey
- 1-1/2 teaspoons canola oil
- 2 cups sliced fresh carrots
- 1-1/2 cups chopped celery
- 1 tablespoon butter
- 4 cups fresh baby spinach
- 3 cans (14-1/2 ounces each) chicken broth
- 1 cup cubed cooked chicken breast
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 cups acini di pepe pasta or small pasta shells
- In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crumble turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
- Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes.
- Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally. Yield: 6 servings.
Reviews forWedding Soup
"I did not care for this at all. I have had Italian Wedding soup many times in restaurants but never made it myself. I guess I'm still searching for the right recipe."
"Great recioe, but I agree with the previous reviewers too much pasta. I used orzo and I cut the amount to 1/4 cup and it was enough. My exoerience with soup recipes that call for pasta is to always cut the amount by half or more. Otherwise the pasta will soak up the broth. And I always add have extra broth to add to any pasta soup recipe. Also I use organic chicken broth. On the whole a great winter comfort dish. My Italian husband loved it."
"Total comfort food"
"Loved this recipe. The print issue shows the wrong picture with this soup -- shown on previous page"