Sometimes, you just need a soup with some serious sustenance to it! Well… look no further than this delicious cleaned-up version of homemade wedding soup. Many recipes call for ingredients such as cheese, pasta, or rice, but this version nixes all of that for a healthier, yet still delicious, recipe instead. Not only that, but this recipe calls for ground turkey as opposed to ground beef, further cutting the fat and calorie content. Plus it’s full of fresh herbs and delicious good-for-you veggies like carrots and spinach. And to top it all off: this soup is super (get it? super?) simple to make. Minimal fuss required! The perfect treat to dive into on a cold autumn day!
Wedding SoupServes 8 6 carrots, sliced 1 red onion, chopped 4 garlic cloves, chopped 1/2 bunch green onions, chopped 1/2 teaspoon sea salt 1 teaspoon fresh pepper 1 bunch fresh basil, chopped 1 bunch fresh parsley, chopped 1/2 bunch fresh thyme, chopped 1/2 bunch fresh rosemary, chopped 8 cups chicken broth 1 lb 99% fat free ground turkey 1 tablespoon poultry seasoning 1/2 teaspoon garlic powder 1 egg white 1 12 ounce bag of spinach, chopped
Preheat oven to 350. In a lightly oiled pot over the stove, sauté 1/2 of the red onion (reserve other 1/2 of the red onion for later), carrots, garlic cloves, green onions, salt and pepper on medium heat. Cook until softened, about 5-10 minutes. Meanwhile, in a bowl, mix together the other 1/2 of the red onion, ground turkey, poultry seasoning, garlic powder, and egg white. Form into 1/2 inch meatballs, and place on a foil-lined baking sheet. Bake at 350 degrees for 15-20 minutes, or until lightly browned.
Add the basil, parsley, thyme, and rosemary to the ingredients in the pot, and sauté until fragrant (2-3 minutes). Add in the chicken broth, and simmer over low heat. Once the meatballs are done, drop into the wedding soup (gently!). Lastly, add the chopped spinach to the wedding soup pot, and continue to cook until the spinach has wilted— roughly 2-3 minutes. Serve and enjoy this bowl full of deliciousness!