Low Calorie Spinach Mushroom Wedding Soup
Warm, hearty, and packed with nourishing ingredients, Low Calorie Spinach Mushroom Wedding Soup is the perfect comfort dish that doesn’t compromise on health. Featuring tender turkey meatballs made with lean ground turkey, whole wheat breadcrumbs, Parmesan, and a blend of aromatic seasonings, this soup is both satisfying and guilt-free. The broth comes alive with the earthy flavors of sautéed mushrooms, vibrant spinach, and a medley of diced vegetables, all simmered together with delicate pasta like orzo or acini di pepe. Ready in under an hour, this wholesome, low-fat soup is an ideal choice for a light dinner or meal prep. Garnish with fresh parsley and enjoy a bowl of goodness that's as nutritious as it is delicious! Keywords: low calorie, spinach mushroom soup, turkey meatballs, wedding soup recipe, healthy comfort food.
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Recipe Information
Ingredients
- 0.5 pound Lean ground turkey
- 0.25 cup Breadcrumbs (whole wheat, if possible)
- 2 tablespoons Grated Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, peeled and diced
- 1 medium Celery stalk, diced
- 8 ounces Mushrooms, sliced
- 6 cups Low-sodium chicken broth
- 3 cups Baby spinach, chopped
- 0.5 cup Small pasta (such as acini di pepe or orzo)
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, garlic powder, oregano, salt, and black pepper. Mix until well combined, then roll into small, bite-sized meatballs (approximately 1 inch in diameter).
Heat the olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 4-5 minutes. Remove the meatballs from the pot and set aside.
In the same pot, add the onions, carrots, and celery. Sauté for 3-4 minutes, until the vegetables begin to soften. Add the sliced mushrooms and cook for an additional 3 minutes.
Pour in the chicken broth and bring to a gentle simmer. Add the pasta and return the meatballs to the pot. Simmer for 10-12 minutes, or until the pasta is cooked and the meatballs are fully cooked through.
Stir in the chopped spinach and cook for 1-2 minutes, until wilted. Adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy your Low Calorie Spinach Mushroom Wedding Soup!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 852 mg | 18% | |
*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.
