Italian Wedding Soup on the Light Side

READY IN: 50mins
Recipe by gourmetcountrycook

This is a hearty soup with a lighter touch you will never miss! Kids like it too!

Top Review by gardenlady

This was a nice, easy soup to prepare. Just the thing for a cool fall day. I used frozen spinach though, since fresh continues to be a sparse commodity. Turned out ok. I'll try it again when I can get fresh spinach. Thanks for a nice recipe.

Ingredients Nutrition

Directions

  1. Sweat the onions, carrots, celery, ham and garlic in 2 T. of olive oil in a soup pot until soft, add 6 cups of chicken broth; simmer 15-20 minutes.
  2. Mix ground turkey with bread crumbs, salt, pepper and egg. Drop in simmering soup with a melon baller and cook until the meatballs float to the top (about 10 min).
  3. Stir in 1 15 oz can of cannellini beans, drained and rinsed, 2 cups of whole fresh spinach leaves. Simmer 2 minutes.
  4. Combine 2 beaten eggs with 1/2 cup parmesan cheese and whisk in soup off heat.
  5. Serve with crusty bread and a salad ! It is yummo !
  6. This recipe is dedicated to my little guy with Autism and my hope for a cure. If you want to know more about the devastating effects of Autism, go to CureAutismNow.org.

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