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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground turkey
2 cloves garlic, minced
1 lg egg, lightly beaten
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan
coarse salt and pepper
1 Tbsp olive oil
1 medium onion, halved and sliced thinly
32 oz chicken broth (reduced sodium)
28 oz diced tomatoes
8 oz fresh spinach, chopped or frozen leaf spinach or kale
Directions:
Directions:
In a bowl, combine turkey, garlic, breadcrumbs, egg, Parmesan, 1 t salt, 1/4 t pepper. Roll into small meatballs (~1 Tbsp).
Heat oil in large pot and cook onion until soft, stirring occasionally, 3-4 minutes. Add broth and tomatoes with juice; bring to a simmer. Add meatballs and cook without stirring until meatballs float to the surface, about 5 minutes.
Add spinach, season with salt and pepper if desired.

NOTE: to make a larger batch, use a large onion, increase the broth to 64oz, additional 14 oz of diced tomato and a total of 16 oz spinach or kale.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Freezes well

 

 

 

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