Italian Wedding Soup

ITS SOUP SEASON!  

Honestly, soup just tastes better when the windows are open in your home, you’re getting that fresh breeze and there is a perfect chill in the air! Tell me I am NOT right!  

Soups have been my go-to lately because life with a newborn makes cooking anything almost impossible! Soup is the perfect option because there is very little prep required—basically just throw everything in a pot and it makes large portions so there is enough for left-overs the next day and then enough to freeze for another night!  

This Italian Wedding Soup is the perfect balance of carbs, fat and protein, freezes SO well and is deliciously tasty! Its ALWAYS a crowd pleaser!  

Ingredients:  

• 1 pound of lean ground turkey  
• 60 ounces of low-sodium chicken broth  
• 1 egg  
• ½ cup breadcrumbs  
• 1 TBSP almond milk  
• 2 celery stalks  
• 2 cups of carrots  
• ½ cup fresh spinach  
• 10 cloves of garlic  
• ¼ tsp garlic and onion powder  
• ½ cup of desired type of pasta (we use all different kinds!)  
• Parmesan cheese for topping (optional)  

Directions:  

1. Pour 48 ounces of soup into a large pot and press 5 cloves of fresh garlic into the broth. Bring to a light boil.  
2. While broth begins to boil, start to form meatballs. Use the ground turkey, egg, milk, breadcrumbs, garlic and onion powder, almond milk and remaining garlic and combine in a bowl until well mixed.  
3. Begin to form medium sized meatballs and drop into your pot, one by one. Keep soup at a light boil.  
4. Once all meatballs have been added to the pot, cover your pot and continue with your light boil for 10-15 minutes.  
5. Once meatballs have cooked, add your carrots, spinach, celery and pasta and let boil for another 5-10 minutes until desired readiness.  
6. At this time, you may need to add some additional chicken broth because the meatballs will have absorbed some of the broth. But this depends on whether you want more or less broth!  
7. Pour into bowls and top with cheese. ENJOY!