Recipe: Italian Wedding Soup

INGREDIENTS

• 1 lb ground turkey
• 3 tablespoons Italian breadcrumbs
• 1 large egg
• 3 tablespoons parsley, finely chopped
• 1/4 cup grated onion
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• 3 tablespoons finely grated parmesan
• 1/2 tablespoon olive oil
• 1 small onion, minced
• 2 small carrots, finely diced
• 8 cups low-sodium chicken broth
• ½ cup uncooked acini di pepe, or ditalini
• 1 (5 ounce) bag of baby spinach, or any dark leafy green, chopped
• Fresh cracked pepper, to taste

INSTRUCTIONS

1. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Gently mix all the ingredients well until everything is combined.
2. Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and bring it to a boil, covered.
3. Using a tablespoon, form small meatballs from the turkey mixture and drop the meatballs in to the soup.
4. Add the pasta and greens.
5. Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta is al dente and meatballs are cooked through.
    

SERVES: 4