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Italian Wedding Soup
Ingredients
- For the Meatballs:
- 1 lb ground turkey
- 1 cup spinach chopped
- 3 tablespoons coconut flour
- 1 egg
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic chopped finely
- For the soup:
- 1 tablespoons olive oil
- 1/2 tablespoon garlic chopped finely
- 1/2 cup onion chopped
- 1 cup celery chopped
- 2 cups carrots sliced in small circles
- 1 tablespoon fresh rosemary chopped finely
- 2 bay leaves
- 1/4 teaspoon pepper
- 1/8 teaspoon red pepper flakes optional
- 64 oz chicken stock (2 quarts)
- 2 cups spinach chopped, off to the side
- 2 cups zucchini noodles chopped, off to the side
Directions
- Preheat oven to 450
- In a bowl mix together all ingredients for meatballs until combined.
- On a lined cookie sheet (I use parchment paper), drop 1/4 inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!
- Bake meatballs for 10 minutes, until golden brown
- While meatballs are cooking, in a large pot, heat olive oil. Add onions, celery, garlic + carrots. Sauté for 5 minutes until onions start to soften.
- Add cooked meatballs, remaining spices, and chicken stock to the pot. Do NOT add the chopped spinach + zucchini noodles to the pot! Cook the soup on high for 30 minutes.
- Once soup is cooked, stir in chopped spinach + serve over zucchini noodles
- Yes, you can make this soup in the crockpot. Add cooked meatballs + all soup ingredients in the crockpot and cook on low for 6 hours. (You can give your veggies a quick sauté before adding to the pot if you have time, but if not – don’t worry about it!)
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