There was this little italian restaurant across from the beauty school I went to & they had the best italian wedding soup! I haven’t had it in so long & this soup took me down memory lane!
Typically the meat balls are made of beef & pork but I made them with turkey the reduce the calories.
Recipe makes 15 cups
1 cup = 4 weight watchers points+
= 4 weight watchers smart points
1 lb 85% lean ground turkey
1/2 cup italian parsley
1 slice white bread (I used Arnold Italian)
2 garlic cloves
1 tsp salt
1/2 cup grated parmesan
12 cups fat free chicken broth (I used Aldi Fit & Active)
10 oz frozen chopped spinach (thawed)
8 oz acini de pepe pasta
Start by placing bread in a food processor & pulsing until it is roughly chopped.
Add onion, garlic, & parsley & pulse until it is all minced.
Pour contents of food processor into a medium bowl & sit in egg & salt.
Stir in ground turkey & grated parmesan.
Carefully roll out your meatballs. I used a small cookie scoop to scoop them so they would be pretty similar in size. I got 40 meatballs out of the mixture.
At this point you can go ahead & continue making the soup or you can place your meatballs in the fridge or freezer until you are ready to make your soup.
In a large soup pot over medium high heat combine chicken broth & spinach.
Once your broth comes to a boil add meatballs & pasta. Reduce heat & simmer for at least 30 minutes. Test a meatball to make sure they are thoroughly cooked before serving.