Italian Wedding Soup

Ingredients:

  • 1 lb of ground turkey
  • 1/8th of a yellow onion, finely chopped
  • 1 TSP of dried oregano & basil
  • S&P to taste
  • 1 TBSP of EVOO
  • 1 egg
  • 1/4 cup of breadcrumbs
  • 1/4 cup of chopped celery, onion and carrot (each)
  • 8 cups of veggie broth
  • 8 oz of rigatoni
  • 1 cup of baby spinach
  • S&P to taste
  • 3 sprigs of fresh basil
  1. Make the meatballs. In a bowl, combine ground turkey, chopped onions, dried oregano & basil, S&P to taste, EVOO, egg & bread crumb.
  2. Heat pan to medium heat. Add drizzle of EVVO. Shape meatballs with normal sized spoon making each meatball about half the size.
  3. Cook on each side for 3-4 minutes or until crispy.
  4. Heat oven to 350. Cook meatballs for 7-10 minutes.
  5. Assemble soup. Heat soup pot at medium. Add drizzle of EVOO. Add celery, carrots and onions. S&P to taste and cook for 7-10 minutes.
  6. Add broth and bring to a boil.
  7. Add rigatoni and cook for 7 minutes.
  8. Lower heat, add meatballs and baby spinach.
  9. Garnish with fresh basil.