Posted in Bake, Soup

Italian Wedding Soup

Italian Wedding Soup

Serves 8

Preheat oven 375o

Prep Time: 20 minutes

Cook Time: 40 minutes

Estimated Values per Serving:

Calories: 200                        Fat:4 grams


½ (8 ounces) pound ground turkey breast meat

½ (8 ounces) pound ground sirloin

½ cup Italian style bread crumbs

¼ cup egg substitute

1 ½ teaspoons Italian seasoning – separated

½ teaspoon onion powder

½ teaspoon garlic powder

¼ cup grated parmesan cheese

½ box (8 ounces) orzo pasta

10 cups low fat chicken broth

1 package (10 ounces) chopped frozen spinach

2 bay leaves


  1. To make the meatballs: Combine the ground turkey, ground sirloin, bread crumbs, egg substitute, ½ teaspoon Italian seasoning, onion powder, garlic powder and parmesan cheese and mix well with your hands.
  2. Coat a broiler pan with cooking spray and set on the side.  Roll meat mixture into small balls (about ½ teaspoon in size) and place meatballs on broiler pan.
  3. Bake in the oven for 20 minutes.
  4. While the meatballs are baking, boil orzo pasta until al dente (about 5 minutes).  Drain and rinse and set aside.
  5. In a large pot, combine chicken broth, frozen spinach, 1 teaspoon Italian seasoning, bay leaves and cooked orzo and bring to a boil.  Reduce heat and simmer.
  6. Once meatballs are cooked, add them to the soup and serve hot with parmesan cheese on the side.





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