italian wedding soup

I know it’s not really soup season anymore, but just in case we have any more chilly days, I want you to have this recipe on your radar. (*fingers crossed* you won’t need it until fall!)

Italian Wedding Soup Recipe

This is a household favorite for us because it’s easy and delicious. The leftovers keep very well and taste even better the next day. You can chose to make your own meatballs, or buy frozen. I prefer making them because I can control what beef I want to use, and I can make them very tiny. It’s hard to find the small ones frozen, but Trader Joe’s sells a ‘party size.’

Ingredients (serves 6)

for the meatballs:

  • 1/2 lb extra lean ground turkey or beef

  • 1 egg white

  • 1/2 tsp. Worcestershire sauce

  • 2 T breadcrumbs

  • 1/4 tsp. garlic powder

for the soup:

  • 2 teaspoons extra virgin olive oil

  • 1/2 onion, chopped

  • 2 garlic cloves, minced

  • salt & pepper

  • 6 cups baby spinach leaves

  • 48oz chicken broth

  • 1/2 cup whole wheat pearl couscous

  • 2 eggs

  • 2 Tablespoons grated parmesan cheese

Instructions

Mix meatball ingredients and form into small balls, about 1/2” diameter. Place on a foil lined baking sheet coated with cooking spray. Bake for 25 minutes at 375.

homemade meatballs

While meatballs are baking, heat olive oil over medium-low heat in a large pot. Add the onions and saute until translucent. Season with salt and pepper and add garlic, saute another minute. Add spinach and cook until wilted. DSC_1453

Add chicken broth and bring to boil. Add couscous and cook 8 minutes, or until pasta is done. Add cooked meatballs to soup. In a small bowl, whisk eggs and parmesan. Pour into soup and stir, cook an additional minute and serve .italian wedding soup

Note: If using frozen meatballs, add them with the pasta.

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