There are likely many varieties of Italian wedding soup. I know I can never mimic my mother’s, but this comes pretty close! You can modify the soup as desired (ie add other greens (such as kale or escarole) or leave out the meatballs to reduce fat and sodium.
Ingredients:
· 1 pound chicken breasts (bone in with rib meat)
· 10 turkey meatballs, cut into fours
· 1 small white onion chopped
· 1 clove garlic, minced
· 1 package frozen chopped spinach
· 1 cup carrots, cut into small pieces
· 4 celery stalks, cut into small pieces
· 1 can low sodium chicken broth
· 8 cups water (6 to boil chicken)
· ¾ cup orzo or other tiny pasta
· Shredded parmesan cheese for garnish
Directions:
1. Trim visible fat from chicken. Place in a large pot with 6 cups water and boil chicken. Once chicken is cooked, skim off off fat and save broth.
2. Cut chicken into 1” pieces and place back in broth.
3. Add all vegetables, chicken broth and meatballs.
4. Let soup simmer for about 30 minutes until vegetables are tender.
5. Add orzo or other pasta and allow to cook another 30 minutes.
6. Salt and pepper to taste.
7. Serve hot with parmesan cheese for garnish.
Makes 10 servings. Nutrition information per serving: 288 calories, 9 grams fat, 20 grams carbohydrate, 1.5 grams fiber, 32 grams protein, 79 mg cholesterol, 543 mg sodium
