Italian Wedding Soup

Servings: 4

Author: Maxine Sharf

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Italian Wedding Soup

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Italian Wedding Soup! I lightened it up by using ground turkey for the meatballs and added richness to the broth by combining chicken broth and beef broth. I served the orzo noodles on the side so that people could decide how much to add (helpful if watching carbs!) and they also stay al dente this way vs. getting soggy in the soup and absorbing all the broth.

Ingredients

• 1 lb. Ground Turkey
• 1/4 Cup Fresh Parsley, minced
• 2 Eggs
• 2 Tbs Italian Breadcrumbs
• 2 Tbs Grated Parmesan Cheese
• 1 tsp Dried Basil
• 1 tsp Onion Powder
• 1/2 tsp Salt
• 4 Cloves Garlic, minced
• 1 Cup Carrots, diced
• 1 Yellow Onion, diced
• 6 Cups Chicken Broth
• 4 Cups Beef Broth
• 3 Cups Frozen Spinach
• 1 Cup Orzo (optional)

Instructions

1. Preheat oven to 350°F.
2. Mix together the ground turkey, parsley, eggs, breadcrumbs, parmesan, dried basil, onion powder and salt - form into small 1" meatballs and place on a greased baking sheet; bake for 25 minutes turning in between.
3. In a large pot over medium heat, sauté the garlic, onions and carrots in olive oil with salt and pepper until onions are translucent (~5 min); add the chicken broth and beef broth and bring to a boil.
4. Add the meatballs and cover / simmer for 10 minutes; add the spinach and bring back up to a boil; turn off the heat.
5. In a separate pot, boil the orzo until al dente (7 minutes) and then drain and serve on the side.

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