Low Fat Italian Wedding Soup
Warm, hearty, and perfectly comforting, this Low Fat Italian Wedding Soup is a lighter twist on a beloved classic, brimming with flavor and wholesome ingredients. Featuring tender, lean turkey meatballs seasoned with Parmesan, garlic, and oregano, this soup is rich in taste while remaining low in fat. A medley of fresh vegetables, baby spinach, and delicate orzo pasta simmered in a savory low-sodium chicken broth makes for a beautifully balanced dish perfect for any occasion. Ready in just 45 minutes, this nutritious one-pot meal is as easy as it is satisfying. Serve it piping hot for a healthy, protein-packed dinner the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lean ground turkey
- 0.5 cup Plain breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Olive oil
- 8 cups Low-sodium chicken broth
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 medium Yellow onion, finely chopped
- 5 ounces Baby spinach
- 0.5 cup Orzo pasta (or small pasta of choice)
Instructions
In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well until combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.
In a large soup pot, heat the olive oil over medium heat. Add the meatballs in batches and sear them until lightly browned on all sides, about 2-3 minutes per batch. Remove the browned meatballs and set them aside.
In the same pot, add the diced carrots, celery, and onion. Sauté the vegetables over medium heat until softened, about 5 minutes.
Pour in the chicken broth, and bring the mixture to a gentle boil. Reduce the heat to a simmer.
Add the browned meatballs back into the pot and cook for about 15 minutes, allowing the meatballs to cook through and flavors to meld.
Stir in the orzo pasta and cook for an additional 8-10 minutes, until the pasta is tender.
Add the baby spinach to the pot, stirring it in until wilted, about 1-2 minutes.
Taste the soup and adjust seasoning with additional salt and pepper as needed.
Serve hot, optionally garnished with additional Parmesan cheese or fresh parsley if desired.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4381 mg | 190% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 28.3 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 718 mg | 55% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2234 mg | 48% | |
*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.
