Low Fat Italian Wedding Soup Recipes

Steps:

• Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
• Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
• Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
• Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.
• In a 3 quart saucepan, bring chicken stock to a boil.
• Reduce heat and add kale.
• Simmer for 15-20 minutes until kale is tender.
• Stir in meatballs, beans and tomato and let simmer until heated through for 5 minutes.

Steps:

• In a large bowl stir together first 6 ingredients.
• Stir in cheese and bread crumbs.
• Mix in meats with your hands.
• Roll into 1 inch meatballs (about 75).
• Place on baking sheet.
• Bring broth to a boil in a large pot over medium high heat.
• Add meatballs and escarole and simmer about 10 minutes.
• Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
• Season with salt and pepper.

Steps:

• Add celery, carrots, onions, and garlic to an 8 or 12 quart stock pot. Saute for about 20 minutes.
• Add 64 oz of broth and bring to a boil. Simmer until the vegetables are tender.
• In a separate pot, cook the pasta as instructed on the box. Drain and set aside.
• Add the crushed bullion cubes. If you add them whole, they will not dissolve.
• Add the spinach and meatballs. Simmer until the spinach is cooked down and soft.
• Add the cooked ditalini. Add additional broth to your liking. Simmer for 20 minutes and serve.

Steps:

• Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
• In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside.
• In large soup pot, heat broth to boiling; stir in carrots.
• Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form.
• Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
• Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
• Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost.
• Ladle into bowls and serve with additional Parmesan cheese, if desired.

Steps:

• Combine in a bowl - ground pork, ground beef, 1 egg, finely chopped onion, garlic, salt, pepper, parsley and torn up bread less the crust. Roll approximate 1 inch meatballs and set aside.
• In a large soup pot - combine the chicken broth, beef broth, salt, pepper - when this mixture comes to a boil - carefully drop your meatballs into the boiling stock.
• The meatballs will be done when they float to the top - approximately 5 - 10 minutes.
• Cut off the stock of the endive and chop the leaves into smaller bits. Drop the endive into the meatball broth and stirr - let the endive wilt into the soup.
• In a small bowl whisk 2 eggs - gently pour the egg mixture into the simmering soup whisking the soup while pouring - this gives little stringy egg droppings.
• sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance.
• This recipe freezes very well if the amount seems overwhelming.

Steps:

• In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
• In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.