Wedding Soup Recipe
Nothing warms you up on cold winter days quite like a fresh pot of wedding soup. It’s like the “little black dress” of soups with all the variations you can try. Here is an especially healthy, simple recipe for you to enjoy! (Don’t be afraid to swap ingredients to your liking.)
- ½ lb. ground turkey
- 1 egg, lightly beaten
- 2 Tbsp. dry bread crumbs
- 1 Tbsp. grated Parmesan
- ½ tsp. dried basil
- ½ tsp. onion powder
- 6 cups low-sodium chicken broth
- 2 cups frozen or fresh spinach
- 1 cup uncooked pasta
- ½ cup finely chopped carrot
- Cook your pasta before adding it to soup. This will help prevent your noodles from soaking up the broth.
- Bake your meatballs before adding them to soup: 350° for 25 minutes.
- Switch up your pasta! Look for other small noodles like ditalini, tubetti, or orecchiette.
- In a bowl, combine meat, egg, bread crumbs, Parmesan cheese, basil, and onion powder. Shape your meatballs to approximately ¾ inch in size.
- In a large saucepan, bring the both to a boil and then add spinach, carrots, pasta, and your meatballs.
- Return broth to a boil and then reduce to medium heat. Allow this to cook at a slow boil for 10 minutes.
- Remember to stir frequently!
Serving size: 1 cup plus meatballs
Approximate nutrition information per serving:
4.3 grams fat
15.2 grams carbohydrates
13.6 grams protein
Extra soup? Here are some ideas for leftovers:
- Take your soup to work the next day for lunch.
- Share with an elderly neighbor or friend.
- Freeze and save for the next extra-chilly day.