In celebration of my upcoming May wedding I decided to make a traditional Italian Wedding Soup, but with a healthy twist! Trading cornstarch mixture for eggs and extra lean ground turkey for ground beef to make the meatballs, you will have a deliciously yummy soup with less fat and cholesterol! This recipe takes traditional Italian Wedding Soup to a healthier level!
Minutes to Prepare: 20
Minutes to Cook: 25
Number of Servings: 8-10 large bowls
• 1 lb extra lean ground turkey
• 1/2 c. plain whole wheat bread crumbs
• 1 tbsp cornstarch
• 3 tbsp water
• 1 tbsp Italian seasoning
• 128 oz (4 32-oz cartons) chicken broth (low sodium)
• 16 oz (1 box) orzo pasta
• 10 oz (1 pkg) frozen chopped spinach or 12-oz (2 pkgs) fresh baby spinach
In a small bowl, mix cornstarch with water until cornstarch has dissolved. In a large bowl, combine ground turkey with breadcrumbs and Italian seasoning. Pour cornstarch mixture over the meat and knead until well mixed. Roll dime sized meatballs and set aside.
In large pot boil chicken broth. Drop meatballs into broth and boil for 10 minutes. Add spinach and pasta and boil for 10 more minutes.
Cool until soup is at an edible temperature sprinkle with some parmesan cheese and enjoy!
Happy Healthy Eating!