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DinnerSlow CookerSoup

Weeknight Italian Wedding Soup

Warm Up with Our Easy Italian Wedding Soup Recipe for Weeknights

I don’t know about you but some nights, I have less time than others and need to get dinner on the table fast! Enter these absolutely delicious oven-baked Italian Style Meatballs from Rosina Foods! Rosina Foods uses a family recipe passed down from three generations. Their Italian Style Meatballs are made with simple ingredients and authentic, Italian spices.

Yield : 6 (1-1/2 CUP) SERVINGS

Ingredients :

6 oz 99% fat free ground turkey breast
2 tablespoons plain bread crumbs
5 tablespoons grated Parmesan cheese, divided
¾ teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 large egg white
1 tablespoon skim milk
1 tablespoon olive oil, divided
½ cup diced onion
2 medium carrots, grated or diced (I use my Pampered Chef Food Chopper and it only takes 30 seconds to dice them all!)
2 garlic cloves, minced
Salt and black pepper, to taste
64 oz 99% fat free, reduced sodium chicken broth
½ cup uncooked whole wheat orzo
2 cups thinly sliced raw kale

Preparation :

In a large bowl, combine the ground turkey, garlic powder, one tablespoon of the grated Parmesan, breadcrumbs, Italian seasoning, egg white and milk. Using your hands (or a spoon), mush all the ingredients together until well combined. Roll meat mixture into 30 separate (3/4” – 1”) mini meatballs.
In a large stock pot (or a large skillet, but if you cook these in the pot you can totally use one pot for the entire meal and have one less to wash!), bring 2 teaspoons of the olive oil over medium heat. Add the meatballs to the oil and cook them, stirring occasionally until all sides are browned. Remove meatballs to a dish and set aside.
Add the remaining teaspoon of olive oil to the pot and continue to heat to medium. Add the carrots, onion and garlic and sprinkle with salt & pepper. Cook for about 4 minutes, stirring occasionally, or until vegetables are softened.
Add the chicken broth to the vegetables in the stock pot and cover. Bring to a boil and then uncover to add the meatballs, remaining 4 tablespoons (1/4 cup) of Parmesan, orzo and kale. Stir to combine and make sure the soup is at a boil. Re-cover the pot and return heat to medium to simmer. Cook for about 15 minutes until the orzo and meatballs are cooked through.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?