Italian Wedding Soup
- Servings: 6
Turkey meatballs work wonderfully in this classic Italian soup.
|1/2 cup||San Giorgio® Acini Di Pepe|
|1/2 lb||ground turkey|
|1 slice||bread, crumbled in a blender|
|1||egg, slightly beaten|
|1 Tbsp||onion, minced|
|1 tsp||garlic powder|
|1 Tbsp||Italian seasoning|
|2 Tbsps||chicken flavored instant bouillon|
|6 cups||cold water|
|1 1/2 cups||fresh spinach leaves, coarsely chopped|
|grated Parmesan cheese (optional)|
- In small bowl, combine turkey, bread crumbs, egg, onion, garlic powder, Italian seasoning and 1 teaspoon bouillon. Shape into 1/2 inch meatballs.
- In a large pot, bring 6 cups of water and remaining bouillon to a boil. Add meatballs and pasta; cook 10 minutes.
- Add spinach; simmer 3 minutes.
- Serve with cheese if desired.