“My family loves this quick and easy version of Italian wedding soup," says Kimberly Parker of North Olmsted, Ohio. "They ask for it frequently, and my son begs for me to put any leftovers in his lunchbox.”
Wedding Soup
Can you freeze Wedding Soup?
Cool and transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Wedding Soup
Prep Time
20 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1-1/3 cups: 342 calories, 12g fat (4g saturated fat), 88mg cholesterol, 1131mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 21g protein.
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