Low Fat Italian Wedding Soup
Prep time
Cook time
Total time
If you don't have homemade chicken stock, feel free to use low sodium chicken stock instead.
Recipe type: Soup
Serves: 4
  • Soup Base
  • 9 cups homemade chicken stock (about 3 quarts)
  • 1 cup sliced baby carrots
  • ¼ cup finely chopped spanish onion
  • 4 cups fresh spinach
  • 2 tsp corn starch optional
  • Turkey Meatballs
  • 1 T olive oil
  • 1 T parm
  • ¼ cup very finely chopped spanish onion
  • ¼ tsp minced garlic
  • ½ tsp salt
  • pepper to taste
  • ¼ tsp oregano
  • 1 large egg
  • ¼ cup panko breadcrumbs
  • ground turkey
For the Turkey Meatballs
  1. Preheat the oven to 350 F.
  2. In a large bowl, whisk the egg. Then add the rest of the turkey meatball ingredients and mix together thoroughly with your hands.
  3. Scoop teaspoon sized clumps of the meat, and, using the palms of your hands, roll them into balls. Place the meatballs on a rimmed cookie sheet, about a half of an inch apart.
  4. You only need about ½ to ⅔ of the meat to make enough balls for the soup. Once you think you have enough, you can opt to make larger balls instead.
  5. Bake for 8-10 minutes or until tender and cooked throughout. Do not anticipate any color or browning on the meat.
For the Soup
  1. Reserve one and a half cups of the stock, and pour the rest in a large stock pot and bring to a boil, and then reduce to a simmer.
  2. Add the chopped carrots and onions and cook until the carrots are almost cooked (about 10-15 minutes.)
  3. In a separate saute pan, add the Israeli cousous and reserved chicken stock. Cook to the packages instructions.
  4. In a separate bowl, whisk about a cup of the hot stock with the corn starch until it has completely dissolved. Pour the slurry back into the stock and stir vigorously until the soup becomes noticeably thicker.
  5. Add the fresh spinach to the soup, cover with a lid, and cook for about 5 minutes or until the spinach has wilted completely.
  6. Add the turkey meatballs and couscous to the soup and bring to temperature.
  7. Season with salt and pepper.
Recipe by A Sue Chef at http://www.asuechef.com/low-fat-italian-wedding-soup/