Nutrition Facts for Italian wedding soup on the light side

Italian Wedding Soup on the Light Side

Image of Italian Wedding Soup on the Light Side
Nutriscore Rating: 74/100

Lighten up a beloved classic with "Italian Wedding Soup on the Light Side," a wholesome and satisfying dish perfect for any day of the week. This healthier twist features tender, flavor-packed turkey meatballs made with 93% lean ground turkey, panko breadcrumbs, and Parmesan cheese, gently simmered in a fragrant broth brimming with fresh vegetables like carrots, celery, and baby spinach or escarole. Nutritious and hearty, the soup is completed with delicate orzo pasta, creating the perfect marriage of comforting flavors and textures. With its 30-minute cook time and optional zesty lemon finish, this recipe is not only easy and low-fat but also irresistibly fresh and flavorful. Ideal for meal prepping or enjoying as a light, warm dinner, it’s a nutritious crowd-pleaser you’ll return to time and time again.

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Recipe Information

⏱️
Prep Time
20 min
πŸ”₯
Cook Time
30 min
πŸ•
Total Time
50 min
πŸ‘₯
Servings
6 servings
πŸ“Š
Difficulty
Medium

πŸ₯˜ Ingredients

17 items
  • 1 pound ground turkey (93% lean)
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 unit large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 0.75 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 units carrots, peeled and diced
  • 2 units celery stalks, diced
  • 8 cups low-sodium chicken broth
  • 5 cups baby spinach or escarole, chopped
  • 0.5 cup dry orzo pasta
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice (optional, for serving)
πŸ’‘
Pro Tip: Read through all ingredients before starting to cook!

πŸ“ Instructions

9 steps
1

In a large bowl, combine the ground turkey, panko breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until evenly combined.

2

Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet or large plate. Set aside.

3

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sautΓ© for 5-7 minutes, until the vegetables are softened.

4

Pour in the chicken broth and bring it to a gentle boil over medium-high heat.

5

Carefully add the prepared meatballs to the boiling broth. Reduce the heat to medium and let the meatballs simmer for 10 minutes, or until fully cooked through.

6

Stir in the chopped baby spinach or escarole. Let it wilt for 2-3 minutes.

7

Add the orzo pasta to the pot and cook for an additional 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

8

Taste the soup and adjust seasoning with the remaining salt and black pepper, if needed.

9

Ladle the soup into bowls and garnish with chopped fresh parsley. Optional: Squeeze a bit of lemon juice over each serving for a bright, fresh finish.

⚑
Cooking Tip: Take your time with each step for the best results!
1811
cal
153.1g
protein
147.2g
carbs
67.2g
fat

Nutrition Facts

1 serving (3169.7g)
Calories
1811
% Daily Value*
Total Fat 67.2 g 86%
Saturated Fat 17.9 g 89%
Polyunsaturated Fat 1.3 g
Cholesterol 442 mg 147%
Sodium 3555 mg 155%
Total Carbohydrate 147.2 g 54%
Dietary Fiber 19.0 g 68%
Total Sugars 24.5 g
Protein 153.1 g 306%
Vitamin D 0.0 mcg 0%
Calcium 742 mg 57%
Iron 18.4 mg 102%
Potassium 3692 mg 79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

32.6%%
33.9%%
33.5%%
Fat: 604 cal (33.5%%)
Protein: 612 cal (33.9%%)
Carbs: 588 cal (32.6%%)