My quest for easy, healthy soups continues! I love Italian wedding soup - it is perfect with garlicky bread for a post-yoga winter dinner.... But the fatty meatballs and the high sodium broth don't exactly scream "I just worked out" - nor does standing over a stove for an hour! Enter frozen turkey meatballs, low sodium broth and lots of veggies....
healthy quick italian wedding soup.
1 handful baby carrots (I always have them on hand), diced
1/2 onion, diced
1 head escarole, rinsed, dried and rough chopped
1-2 garlic cloves, minced
1 14 oz bottle low sodium veggie broth
1/2 bag frozen turkey meatballs
1/4 cup whole wheat spaghetti, broken into thirds
fresh cracked pepper
salt to taste
1 tbsp oregano
1 tbsp paprika
2 tbsp freshly grated Parmesan (divided)Heat olive oil in a large stock pot. Add carrots, garlic and onion and saute 5 minutes. Add escarole, salt and pepper and cook down, about 2 minutes. Add broth and bring to a boil. Add spaghetti and spices. Cook about 5 minutes. Add meatballs and cook for another 5 minutes. In a small bowl, beat egg and 1 tbsp of Parmesan. Slowly pour into the soup, stirring to combine. Cook about 1-2 minutes and remove from heat. Serve in a bowl topped with reserved Parmesan and a side of crusty garlic bread!
*This makes enough for a couple meals but it keeps and reheats great!