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Italian Wedding Soup

Tender turkey meatballs add plenty of savory flavor to this hearty, vegetable-packed soup. Poaching the meatballs directly in the broth is one trick to making it taste so rich; another is to add a Parmesan rind while the broth simmers.
63
8
40 min
TOTAL TIME
546
CALORIES
$10.98
PER SERVING
Italian Wedding Soup
Ingredients
16 INGREDIENTS
4 SERVINGS
Carrots
1 cup carrots
chopped
Ground Turkey
4 oz ground turkey
Fresh Oregano
2 tsp fresh oregano
chopped
Celery
1 cup celery
chopped
Yellow Squash
1 cup yellow squash
chopped
Kosher Salt
3/4 tsp kosher salt
Dry Whole-wheat Breadcrumbs
3 tbsp dry whole-wheat breadcrumbs
Israeli Couscous
1 cup israeli couscous
Yellow Onion
1 cup yellow onion
chopped
Baby Spinach
3 cups baby spinach
packed
Unsalted Chicken Stock
6 cups unsalted chicken stock
Olive Oil
3 tbsp olive oil
divided
Grated Parmesan Cheese
1/4 cup grated parmesan cheese
Parmesan Cheese Rind
1 whole parmesan cheese rind
Fresh Flat-leaf Parsley
2 tbsp fresh flat-leaf parsley
chopped
Zucchini
2 cups zucchini
chopped
Directions
10 STEPS
View Directions on Health
Health Info
Macros
58g
CARBS
23g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is Italian Wedding Soup?
What are the ingredients for Italian Wedding Soup?
Can I make Italian Wedding Soup without meat?
How do I make meatballs for Italian Wedding Soup?
What is the best way to cook the pasta for Italian Wedding Soup?
How do I store leftovers of Italian Wedding Soup?
What are some common mistakes to avoid when making Italian Wedding Soup?
What can I add to Italian Wedding Soup to make it more flavorful?