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–+ servings

Lightened-Up Italian Wedding Soup

Looking for a fresh soup to add to your winter weeknight rotation? This Lightened-Up Italian Wedding Soup is full of veggies and protein, while still delivering the classic flavor that makes this dish a longtime favorite. It’s cozy, satisfying, and easy enough to pull together on a busy weeknight.
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Carbohydrates 15g
Protein 37g
Fat 10.6g
Saturated Fat 2g
Sodium 272mg
Fiber 3.33g
Sugar 2.5g
Calories 300
Servings 6

Ingredients
  

For the Meatballs:

  • 1 lb ground turkey or ground chicken I used 93/7
  • 1 egg
  • 2 tbsp parmesan cheese
  • 2-3 tbsp almond flour
  • 1 tbsp garlic powder
  • 1.5 tbsp Italian seasoning
  • 1 tsp dried parsley
  • 1 tsp black pepper
  • 1/4 tsp salt

For the Soup

  • 2 tbsp olive oil extra virgin
  • 1 tbsp garlic minced
  • 3 large celery sticks chopped
  • 2 large carrots chopped
  • 1/2 small onion chopped
  • 1 can cannellini beans rinsed
  • 2 cups kale chopped
  • 64 oz chicken bone broth low-sodium
  • 1 tbsp Italian seasoning
  • 1 tbsp parmesean cheese
  • 1 tsp garlic powder

Instructions
 

  • To a large bowl, add ground turkey, Parmesan cheese, egg, almond flour, and spices. Mix until well combined. 
  • Using a 1-tablespoon scoop, roll your meat mixture into balls. Sauté for 5-6 minutes on each side over medium heat, or until cooked through.
  • To a large pot over medium heat, add olive oil, carrots, celery, onion, and garlic. Sauté for 5-8 minutes.
  • Add cannellini beans, kale, broth, spices, parmesan cheese, and meatballs. Cover and simmer for 15-20 minutes.
  • Serve with a toasted baguette and enjoy!
Tried this recipe?Let us know how it was!