One thing I really love about winter is being able to partake in comforting bowls of soup. I also love that I can prep a pot of soup one day and enjoy it for more than one meal. Having leftovers can definitely be a life saver during a busy week, am I right?
Remember when I said I had a recipe incorporating my Turkey Meatballs? Well, here it is. My little version of Italian Wedding Soup is a great excuse to break these little babies out. Add in some spinach, carrots, celery…and some adorable miniature bow tie pasta (or any other pasta you fancy), and you’re on your way!
I couldn’t think of anything better to enjoy on a chilly evening. Serve it up with a simple spring mix salad (and perhaps a few slices of a crusty baguette) and you’ve got a wonderful winter meal!
And dang it…those little turkey meatballs in the soup are quite a star, if you ask me.
Italian Wedding Soup
1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
1-2 cups shredded carrots, chopped
5 cups chicken stock
3 cups water
2 stalks celery, diced
1 – 14.5 ounce can petite diced tomatoes
2 tbsp Italian seasoning
1 tsp crushed red pepper
6 ounces fresh baby spinach leaves
Cooked mini bowtie pasta (or any pasta of your choice)
Prepared turkey meatballs – click for recipe