One of my all time favorite soups is Italian Wedding Soup. From the little meatballs to tiny pasta it’s all so dainty and fun, plus delicious. Added bonus, all of our kids seem to like to it too. It’s base like chicken noodle but a little something different, and we all need a little something different every once in awhile right? I made this version one because I haven’t been eating pasta and two it works good when we have gluten free friends over as well.
The hardest part of this soup is the time it takes to make all those tiny meat balls. This version is a lighter version so I used ground turkey instead of beef. Then pan fried them in a few batches so they didn’t fall apart. Otherwise this is such a simple uncomplicated dish – and if feeds a crowd…or stocks your freezer. I love having my mason jars lined up of different soups in the freezer – makes it so much easier at lunch time. I also love serving it because it’s something a little different you don’t usually get at home. Our favorite is to serve this soup along side a Caesar Salad and bread sticks.
Light Italian Wedding Soup
2 1/2 lbs ground turkey
1/2 tsp black pepper
1/2 tsp garlic salt
1/2 tsp poultry seasoning blend
2 TBSP Balsamic Vinegar
Combine all these ingredients and roll into small 2tsp size balls and cook in a skillet on low heat over some olive oil – make in batches, don’t over crowd the pan so you have room to flip them. Set aside until broth is hot…
1 large onion
5 cloves garlic, crushed and chopped
(3) 32 oz cartons of organic chicken stock
12 cups of water
3/4 cup of quinoa
1/3 cup of chopped spinach (I use frozen)
In the bottom of a large stock pot, saute onion is some olive oil until tender, add the garlic and saute a minute or so until the garlic becomes fragrant. Add the chicken stock and water- bring to a soft boil and let the liquid reduce a little, add some salt and pepper. Add the meatballs and quinoa. After the quinoa is cooked, about 30 minutes – the soup is done – if you are going to serve the next day, wait to add the spinach, if serving right away add it at this step and cook 5 more minutes until the spinach is done. Taste for salt and pepper – depending on your stock type you may need more or less salt, so tasting is the way to go. Enjoy!
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