Low Fat Italian Wedding Soup Recipe

In medium bowl combine meat egg bread crumbs parmesan cheese dried basil onion powder.

Low fat italian wedding soup recipe. Add chicken broth wine italian seasoning and pepper. Lightly roll meat into 1 2 inch diameter meatballs and set aside on a plate. Cook according to package directions.

In large soup pot heat broth to boiling. Depending on the stock used you might need to add 1 2 or more teaspoons of salt. When it s cooked through add 3 cups of finely chopped spinach and fry for another minute or so.

For the soup 1 large onion diced 1 large carrot diced 2 small stalks of celery diced 2 cups kale or spinach roughly chopped 8 cups of home made or store bought chicken stock 1 rind from parmesan cheese 1 bay leaf 1 4 cup orzo or any other small pasta 1 tbsp better than bouillion start with. Package jeannie o italian seasoned ground turkey 1 2 cup plain bread crumbs 1 2 cup shredded parmesan cheese 2 egg whites 2 tbsp. When the oil shimmers add the onion and.

Pour in the stock and bring to a low simmer. For the meatballs. Cut the casing away from the sausage break it into little bite sized balls and fry it in a large soup pot.

Rinse with cool water drain and set aside. Bring to a boil turn heat down to a simmer and cook for 6 minutes. Heat the olive oil in a large pot over medium heat.

Shape into 1 2 balls set. Over medium high heat cook meatballs in a fry pan until browned on all sides. Stir in the spinach and lemon juice cooking.