Italian Wedding Soup

By á-3286

Per Serving:
Calories: 220
Protein: 20 g
Carb: 20 g
Fiber: 5 g
Fat: 8 g
Fat: 3.5 g

Ingredients

• 2 tsp extra virgin olive oil
• 1 cup chopped celery and onions
• 1 lb frozen fully cooked turkey, or beef meatballs
• 4 cups reduced sodium chicken broth
• 3 oz whole wheat medium shell or other small pasta (about 1 1/4 cup)
• 1 pkg (5 oz) baby spinach

Preparation

Step 1

1. Heat 1 tsp of oil in large saucepan over medium heat. Add celery and onions and cook, stirring, until softened, 4 mmins. Add remaining 1 tsp oil to pan and increase heat to medium-high. Add meatballs and cook until golden, about 4 mins.
2. Add broth and 2 cups water and bring to a boil. Stir in pasta and cook, stirring occasionally, until just tender, 6 to 7 mins. Gradually stir in spinach and cook until just witted, about 2 mins. Season with salt and ground black pepper.