Skinny Italian Wedding Soup

Posted on by marymangia20

It’s blistery cold in Chicago, which calls for SOUP! It’s soup season, and I’m diving right into a bowl of Skinny Italian Wedding Soup. Now, if you’ve been following my blog for some time, you know how in LOVE I am with my turkey meatballs, so I took my recipe and turned it into the most delicate winter soup that won’t leave you feeling guilty after a big bowl.

Now you don’t have to be getting married to enjoy this. Based on my extensive, scientific research, Italian Wedding Soup simply means
“minestra maritata” which is a simply a marriage of greens and meat. I made my turkey meatballs to give this a skinny kick, lots of spinach and herbs, and some teeny tiny orzo pasta because #CARBQUEEN. Check out my skinny take on this traditional soup!

Skinny Italian Wedding Soup

Servings: 6
Calories: 256
Fat: 3.3
Carbs: 30.8
Protein: 26.9

Ingredients
For the meatballs:

  • 1 lb of extra lean ground turkey
  • 2 tbsp parmesan cheese
  • 2 tbsp Italian-style bread crumbs
  • 2 tbsp basil leaves, chopped
  • 2 tbsp parsley, chopped
  • 5-8 cloves fresh garlic, minced
  • 3 tbsp egg whites
  • 1/2 onion, grated
  • dash of salt and pepper

For the soup:

  • 10 oz reduced sodium chicken broth
  • 1 cup of carrots, chopped
  • 1 cup of celery, chopped
  • 1 cup of onion, diced
  • 1 tbsp of chopped basil
  • 2 tbsp of chopped parsley
  • 1/2 tbsp of olive oil
  • 3-4 cloves of fresh garlic, minced
  • 2 cups of spinach or other fresh greens like escarole or kale
  • 6 oz of orzo

Directions

  1. Add your olive oil and chopped carrots, onion, garlic, and celery to a large stock pot. Get the head going on these and cook until semi-tender.
  2. While your veggies are cooking, prepare your meatballs. Add in all of your ingredients into a large bowl and combine. Be sure not to work the meat too much or you could end up with some less than desirable meatballs. Set the meat mixture in the fridge until you’re ready to add to your soup.
  3. Add your broth to your stock pot of half-cooked veg. Bring to a boil.
  4. Add your orzo or other small pasta shape to the stock pot. Once orzo is almost done, bring your heat down to medium.
  5. Grab your meatball mixture and begin forming small meatballs and begin to add them to your hot soup. Meatballs will begin to cook once they are added, but be sure to cook for about 5-8 minutes to ensure they’re cooked through.
  6. Before serving, add in your spinach or other greens, as well as the rest of your fresh herbs
  7. Serve with crusty bread and parmesan cheese.
Category: Recipes

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