Italian Wedding Soup
A comforting wedding of broth, meatballs, veggies, and pasta.
Servings: 6
Ingredients
- 64 ounces Organic Low Fat chicken broth Usually 2 boxes
- 2 Carrots Peeled and chopped
- 1 bag Greens Spinach, kale, or chard would work
- 2 cups Small Pasta Such as ditalini, elbows, or acini de pepe
Meatballs
- 1 lb Ground Turkey 85/15 blend
- 2 Eggs
- 1 teaspoon Ground garlic
- 1 teaspoon Oregano
- 1 cup Italian bread crumb
- 1 Zucchini shredded
Instructions
- Preheat the oven to 375°
- In a large bowl, combine the meatball ingredients and mix everything together until it is well combined. Once everything is well combined, use an ice cream scoop to scoop the meat out into your hand and roll it into a ball. Place it on a cookie sheet and continue until all the meatballs are made. Bake in the oven for 30 minutes.
- While the meatballs are baking, peel and dice the carrots. Empty the chicken broth into a large pot and then add the carrots. Turn the heat on medium and let that cook while the meatballs cook.
- When the meatballs are done, add them to the pot of broth and let that cook and come to a slow boil. When it starts to boil, add pasta and let that cook for another 10 minutes. Season the soup with salt and pepper to taste.
- Serve immediately.