Last night for dinner I made Italian Wedding Soup. The weather outside was gloomy, it rained all day and being back to work after a long weekend did not help. I wanted comfort, i wanted warmth, i needed SOUP. I love Italian Wedding Soup for the abundance of veggies and its fantastic flavorful broth. I made some meatballs and in no time I had a delicious and healthy meal.
To start I mixed 1/2 lb of ground turkey with an egg, panko bread crumbs, BAM seasoning and fresh chopped parsley.
Saute them in a little olive oil until golden on each side. Set aside.
Chop onions, carrots, celery and garlic. In a dutch oven or a soup pot, saute the vegetables in olive oil. Add fresh lemon thyme sprig.
Add 1/2 cup white wine and 6 cups of low sodium chicken stock. I always make sure that the bouillons or the chicken stock that I buy has no MSG and low sodium content. Bring to a simmer. Add meatballs and pasta and cook until al dente.
Once the pasta is ready, check to seasonings. This is when I add black pepper and salt if needed. Add fresh baby spinach and simmer for 2 min.
Bon Appetit!
Italian Wedding Soup
Dinner, Lunch, Soup, Turkey, Spinach, Meatballs, Italian wedding soup
Cooks in
Ingredients
-
To make meatballs:
-
1/2 lb ground turkey
-
1 tbsp BAM seasoning
-
1/4 cup panko
-
1 egg
-
1 tbsp fresh chopped parsley
-
To make soup:
-
2 celery stalks, chopped
-
1 medium onion, chopped
-
1 1/2 carrot, chopped
-
1 garlic clove, smashed and finely chopped
-
1 sprig fresh lemon thyme (or 1/2 tsp dry thyme)
-
1/2 cup white wine
-
6 cups low sodium chicken stock
-
3/4 cup small pasta like ditalini
-
1 1/2 cup fresh baby spinach
-
salt & black pepper to taste
Directions
- 1. Prepare meatballs by combining the first 5 ingredients. Shape into one inch balls. Saute in a little olive oil until golden brown and set aside.
- 2. In a dutch oven (or soup pot), over medium heat, saute onion, carrots, celery and thyme in 1 tsbp olive oil. Cook about 5 min, until all vegetables are soft.
- 3. Add white wine and chicken stock. Bring to a simmer.
- 4. Add meatballs and pasta and cook until al dente.
- 5. Check for seasonings. Add black pepper and salt if needed.
- 6. Add baby spinach. Cook 1 min and turn off the heat. Let stand for 2 min and serve with shaved parmesan on top.
