Harvest Fresh Italian Wedding Soup
25
Minutes
Prep Time
35
Minutes
Cooking Time
60
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 2 Cups Harvest Fresh Spinach
- 1 Cup. Harvest Fresh Nantes Carrots, finely choppedÂ
- 1 Cup. Celery, finely Chopped
- 1 Cup Onion, finely chopped
- 3 Garlic cloves, minced
- 1 Cup. Baby Shell Pasta
- 8 Cups. Chicken Broth
- 5 Tbsp. Parmesan Cheese
- 2 Tbsp. Olive Oil
- 1 Tsp. Oregano
- Salt and Pepper to taste
Meatball Ingredients:
- 1Lb. Ground Turkey
- 1 Large Egg, beaten
- 2 Tbsp. Milk
- ½ Cup. Breadcrumbs
- 2 Tbsp. Parmesan Cheese
- 1 Tbsp. Parsley, finely Chopped
- 1 Garlic clove, finely chopped
- 1 Tsp. Salt
- 1 Tsp. Oregano
- ½ Tsp. Black Pepper
Directions
- In a Large pot, on medium heat, add olive oil, onion, garlic, celery, and Nantes carrots, mix, cook for 10 minutes, or until soft, stirring on occasion.
- In a large bowl, add all meatball ingredients and mix well. Form mini meatballs and place in a large pan, set aside in refrigerator.
- Add broth, oregano, salt, pepper and, mix well. Bring to a boil, reduce heat to a low boil and cook for 10 minutes. Add baby shell pasta and cook until tender, approx. 5 minutes.
- Add mini meatballs, cook for 5 minutes, until cooked and rise to the top.
- Add Parmesan cheese, Spinach and cook for 2 minutes, until spinach is slightly wilted. Ready to serve.
What You Need
