Italian Wedding Soup

5 from 1 vote

Italian Wedding Soup strikes a perfect balance between vegetables, protein, and a hint of carbohydrates from the pasta, without any element overpowering the others.

Prep Time20

Cook Time30

Total Time50

Servings: people

Ingredients

For the meatballs:
1 turkey chorizo sausage (7 oz.), crumbled
500 g. ground chicken
¼ cup breadcrumbs (2 oz.), 20 g.
1 teaspoon salt (5 g.)
½ teaspoon black pepper (2.5 g.)
2 cloves garlic, minced
2 teaspoon dried Italian herbs (Optional)
For the soup:
1 teaspoon olive oil
1 onion, chopped, 150 g.
3 cloves garlic, minced
1 stalk celery, chopped
2 carrots, peeled and diced, 200 g.
8 cups chicken broth (64 oz. or 1.9 liters)
¼ cup tiny pasta, such as acini di pepe or ditalini (7 oz.), 35 g.
2 cups fresh spinach, washed and chopped (60 g.)

Instructions

Preheat the air fryer to 375°F (190°C). In a large bowl, combine the crumbled turkey chorizo, ground chicken, breadcrumbs, salt, black pepper, minced garlic, and dried Italian herbs. Mix well until all ingredients are combined.
Shape small meatballs about the size of a teaspoon and place them in the preheated air fryer basket. Cook for 10-12 minutes, shaking halfway through, until the meatballs are browned and cooked through. Set aside.
In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic, celery, and carrots. Cook for a few more minutes until the vegetables are tender.
Pour the chicken broth into the pot and bring the soup to a boil. Once the soup is boiling, add the cooked meatballs directly to the pot.
Add the dry tiny pasta directly into the boiling soup, along with the chopped spinach. Cook for about 5 minutes, or until the pasta is tender and the spinach has wilted.
Taste the soup and adjust seasoning as needed with salt and pepper. Serve the hot soup in bowls and enjoy this comforting Italian wedding soup.

Notes

With only 3 WW points

Nutrition