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
1. Prepare the turkey meatballs according to the recipe instructions (or defrost if you have prepared them in advance and froze them). Set aside.
2. Heat a large pot over medium high heat. Add the olive oil, chopped onion, and garlic. Saute until tender – about 5 minutes. Add the diced celery and shredded carrots and saute an additional 2-3 minutes.
3. Add the water, chicken stock, and tomatoes to the pot. Stir in the Italian seasoning and crushed red pepper. Reduce the heat to simmer and cook at low for about 25-30 minutes, until the vegetables are tender.
4. When the vegetables are tender, gently drop the prepared turkey meatballs into the pot to heat them through (about 5 minutes). Then, carefully stir in the baby spinach. Cook until the leaves are wilted, about 3-4 minutes.
5. To serve, scoop desired amount of prepared pasta into the bottom of a bowl. Ladle the soup over the top of the noodles. Enjoy!
***Notes: you can use chicken broth or vegetable broth in place of the chicken stock, but increase the broth to 7 cups and decrease the water to 2 cups. Also – you can stir in the prepared pasta just before the end of the cooking process if you prefer to have your noodles incorporated. I prefer keeping them on the side and ladling the soup over the top so I can control the amount of pasta in my bowl!