Italian Wedding Soup
- Servings: 6
Turkey meatballs work wonderfully in this classic Italian soup.
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INGREDIENTS:
| 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) |
DIRECTIONS:
- 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.
