Italian Wedding Soup

By barbsjustagirl

217 calories, 19g protein, 5g fiber, 8g fat

Ingredients

• 2 tsp. extra virgin olive oil
• 1 cup prechopped celery and onions
• 1 lb frozen fully cooked turkey meatballs
• 4 cups reduced-sodium chicken broth
• 3 oz. whole wheat medium shell or other small pasta (about 1-1/4 cups)
• 1 pkg (5 oz.) baby spinach
• 1/2 cup finely grated Parmesan
• Red pepper flakes (optional)

Preparation

Step 1

1. Heat 1 tsp of the oil in large saucepan over medium heat. Add celery and onions and cook, stirring, until softened, 4 minutes. Add remaining 1 tsp. oil to pan and increase heat to medium-high. Add meatballs and cook until golden, about 4 minutes.

2. Add broth and 2 cups water and bring to a boil. Stir in pasta and cook, stirring occasionally, until just tender, 6-7 minutes. Gradually stir in spinach and cook until just wilted, about 2 minutes. Stir in 1/4 cup of the cheese until just combined. Season with salt and pepper. (Makes 8 cups).

3. Ladle soup into bowls and top evenly with remaining 1/4 cup cheese. Season to taste with red pepper flakes (if using).