Healthy Italian Wedding Soup Recipe

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Recipes.net Team March 19, 2020

Wedding soup usually uses pork or beef for the meatballs. Why not try this lighter, healthy Italian wedding soup recipe that uses turkey meat instead?

If you love Olive Garden’s signature wedding soup, you can check out our copycat recipe for it here.

How To Make Healthy Italian Wedding Soup

Meatballs

  • 1 ¼ lb turkey (ground)
  • 2/3 cup panko bread crumbs
  • 3 garlic cloves (minced)
  • 3 tbsp parsley (chopped)
  • 1/2 cup Parmesan
  • 3 tbsp milk
  • 2 eggs (lightly beaten)
  • Salt (to taste)
  • Pepper (to taste)

Soup

  • 2 tbsp olive oil
  • 1 onion (minced)
  • 3 carrots (diced)
  • 2 stalks celery (diced)
  • 10 cups chicken stock
  • 1/2 cup white wine
  • 1 cup whole wheat macaroni (or your favorite whole wheat pasta)
  • 1/4 cup dill (minced)
  • 1/4 cup basil (minced)
  • Salt and pepper (to taste)
  • 12 oz spinach (washed and drained)
  1. Mix the meatball ingredients together in a large bowl using a fork. Form them into about 35-40 teaspoon-sized meatballs.
  2. Bake at 350 degrees on a cookie sheet for 30 minutes. Set aside to cool.
  3. Heat olive oil in a large Dutch oven and cook the onion, carrots, and celery over medium heat until soft, for about 5 minutes.
  4. Add the liquids and bring to a boil over high heat. Add the pasta to the broth and cook for 5 minutes. Lower heat.
  5. Add the herbs and meatballs to the soup. Simmer for another 2 minutes and season with salt and pepper as desired.
  6. Add spinach and cook until wilted. Serve with cheese on top.

How To Make Healthy Italian Wedding Soup

0 from 0 votes
Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins
Serves:
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Ingredients

Meatballs

  • 1 ¼ lb turkey, ground
  • 2/3 cup panko bread crumbs
  • 3 garlic cloves, minced
  • 3 tbsp parsley, chopped
  • 1/2 cup Parmesan
  • 3 tbsp milk
  • 2 eggs, lightly beaten
  • Salt, to taste
  • Pepper, to taste

Soup

  • 2 tbsp olive oil
  • 1 onion, minced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 10 cups chicken stock
  • 1/2 cup white wine
  • 1 cup whole wheat macaroni, or your favorite whole wheat pasta
  • 1/4 cup dill, minced
  • 1/4 cup basil, minced
  • Salt and pepper, to taste
  • 12 oz spinach, washed and drained

Instructions

  1. Mix the meatball ingredients together in a large bowl using a fork. Form them into about 35-40 teaspoon-sized meatballs.

  2. Bake at 350 degrees on a cookie sheet for 30 minutes. Set aside to cool.

  3. Heat olive oil in a large Dutch oven and cook the onion, carrots, and celery over medium heat until soft, for about 5 minutes.

  4. Add the liquids and bring to a boil over high heat. Add the pasta to the broth and cook for 5 minutes. Lower heat. 

  5. Add the herbs and meatballs to the soup. Simmer for another 2 minutes and season with salt and pepper as desired.

  6. Add spinach and cook until wilted. Serve with cheese on top. 

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Nutrition

  • Calcium: 180mg
  • Calories: 384kcal
  • Carbohydrates: 34g
  • Cholesterol: 94mg
  • Fat: 12g
  • Fiber: 2g
  • Iron: 4mg
  • Potassium: 990mg
  • Protein: 33g
  • Saturated Fat: 3g
  • Sodium: 682mg
  • Sugar: 8g
  • Vitamin A: 8271IU
  • Vitamin C: 19mg
Nutrition Disclaimer
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