Thursday, February 24, 2011

Italian Wedding Soup


The love for soup continues (despite the fact that it definitely feels more like Spring here in Southern Arizona)!

I saw this recipe for Italian Wedding Soup on the blog Food, Fitness, Fashion and I immediately bookmarked it. Well, that was back in SEPTEMBER and I'm just now getting around to making it. Sheesh!

This turned out great! It was really light and yet still filling, thanks to the pasta and meatballs. Alex wasn't a huge fan of it but he's not really a soup kinda guy....he'd rather have something manly like chili. :) He did admit that he really liked the meatballs though....surprise, surprise! (not!)

Anyway this was really good! Make it!

Gotta run now because I'm actually blogging from the Tucson airport as I wait on my flight to Houston. I think we're getting ready to board. Woohoo! Hope you all have a fabulous weekend!

Italian Wedding Soup
Source: adapted slightly from Food, Fitness Fashion

1 lb. ground chicken or turkey breast (I used chicken)
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
1 teaspoon garlic powder
2 tablespoons egg whites
1/2 cup whole wheat breadcrumbs
2 cups whole wheat elbow macaroni
4 cups baby spinach
10 cups low sodium chicken (or veggie) broth
1 tablespoon Italian seasoning
1 teaspoon marjoram
Salt and pepper to taste

Mix the first 5 ingredients together in a large bowl, using your hands to incorporate well. Scoop out a teaspoon of meat and roll the mixture into mini meatballs with your hands. Repeat until all the chicken has been rolled into mini meatballs.

Pour the broth into a large pot and bring to a boil. Once boiling, reduce heat to a simmer and add the meatballs. Let the meatballs cook in the broth for about 6 minutes.

Add pasta and let it cook for about 10 minutes (or however long it takes for your pasta to cook). Once pasta is tender, add the 4 cups of spinach and let it wilt (about 2 minutes). Serve and enjoy!

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