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January 29, 2018
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Nutrition
Comments Off on Italian Wedding Soup

Italian Wedding Soup

« Move Past the Winter BluesFitting In At The Gym »

Enjoy this healthier version of the classic Italian soup. We’ve subbed out the red meat for turkey or chicken. Feel free to add some shaved or grated parmesan or parmigiano-reggiano before serving for a little extra flavor!

INGREDIENTS

+ 2 Tbsp extra virgin olive oil
+ 1 onion, chopped
+ 2 stalks celery, finely diced
+ 1 medium carrot, peeled and finely diced
+ 3 tsp minced garlic
+ 3 quarts low-sodium chicken broth or homemade stock
+ 2 heads escarole, core removed and leaves torn into bite-sized pieces
+ 2 medium zucchini, cut into bite-size pieces
+ 12 oz. ground turkey or chicken
+ 3/4 tsp kosher salt
+ 1/2 tsp finely ground black pepper
+ 1/3 C fresh bread crumbs
+ 1/4 C low-fat milk
+ 1/4 C grated Parmesan or Parmigiano-Reggiano cheese
+ 2 Tbsp finely chopped parsley
+ 1/3 C ditalini (or other small pasta)
+ Salt and pepper to taste

DIRECTIONS

  1. Heat olive oil in large stockpot or Dutch oven over medium-high heat and saute onion, celery, and carrot until the vegetables start to soften. Add 2 tsp of minced garlic and saute for one to two minutes more, being sure not to burn the garlic. Add the broth and stir; bring to simmer and add escarole and zucchini. Cook until the escarole and zucchini are tender, about 30 minutes.
  2. Meanwhile, in a large mixing bowl, hydrate the bread crumbs with the milk, then mix together with ground meat, remaining garlic, salt and pepper, 1/4 C cheese, and parsley. Roll mixture between palms to form bite sized meatballs, no larger than 1” in diameter. (Note: you can add one beaten egg to mixture to ensure balls stay together.)
  3. Add the meatballs to the broth and bring back to a simmer, then allow to cook for 8 minutes. Add ditalini and cook until ditalini is tender. Season with salt and pepper to taste.
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« Move Past the Winter BluesFitting In At The Gym »
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