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This hearty wedding soup is packed with 34 grams of protein and 3 grams of fiber per serving, making it a nutritious, flavorful meal for home or on the go
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Hearty Wedding Soup

This hearty wedding soup is packed with 34 grams of protein and 3 grams of fiber per serving, making it a nutritious, flavorful meal for home or on the go.
Author: Heather Mangieri, RDN

Ingredients

  • 3 cups Water Soup
  • 64 oz Reduced Sodium Chicken Broth or Stock Soup
  • 3 Celery Stalks (chopped) Soup
  • 4 Carrots (peeled and chopped) Soup
  • 15 ounces Boneless, skinless chicken breasts (measured raw) Soup
  • 8 cups Fresh Spinach Soup
  • 1 cup Acini de Pepe Soup
  • 1/4 cup Pamesan Cheese Soup
  • 1/4 tsp ground pepper Mini Meatballs
  • 1 pound Lean Ground Turkey (7% fat) Mini Meatballs
  • 1 Egg (beaten) Mini Meatballs
  • 1/4 cup Seasoned Bread Crumbs mini meatballs
  • 1/8 tsp ground pepper mini meatballs
  • 1/8 tsp salt mini meatballs

Instructions

  • Pre-heat the oven to 375 degree. Line a baking sheet with foil, then spray with cooking spray. 
  • Start by making the mini meatballs. Combine the ground turkey, breadcrumbs, egg, salt and pepper together in a bowl. Roll the mixture into mini balls and place on the baking sheet. Bake in the oven for ~12 minutes.
  • While the meatballs are cooking, begin to prepare the soup. Put the water, chicken broth, carrots, celery and pepper in a large pot and bring to a boil. 
  • While the water is warming, clean and trim the chicken breasts. Cut them in half, then add the chicken to the water. Add the sliced carrots and celery, the reduce the heat.  Simmer for 30 minutes.
  • When the meatballs are finished cooking, add them to the broth.
  • After 30 minutes, remove the chicken from the pot and tear it apart into small pieces. Return the pieces of chicken to the pot with the celery and carrots and meatballs. Add the spinach and simmer for another 15 minutes. 
  • Cook the pasta separate, according to the package (do not overcook). 
  • When ready to serve, add even amounts of pasta to each bowl and pour the soup overtop of it. Sprinkle with Parmesan cheese. Enjoy.

Notes

  • Recipe Makes: 16 cups
  • Serving Size: 2 cups
  • Servings Per Recipe: 8 servings
 
  • Nutrition Facts (per serving): 280 calories, 27 g carbohydrates, 3 g fiber, 34 g protein, 4 g fat, 2 g saturated fat, 90 mg cholesterol, 360 mg sodium, 20% DV for iron, 8% DV for calcium, 8% DV for potassium.
 
  • Meal Planning Servings: 2 CHO; 4 PRO; 1 FAT