Cooking Corner

30 Minute Italian Wedding Soup

Per cup (no meatballs): 52 calories, 1g of fat, 9g of carbs, 2g of protein

Each Meatball: 15 calories, 0.5g of fat, 1g of carbs, 2g of protein

Makes 9 servings


1/2 Tbsp olive oil

1/2 cup finely chopped carrots

1/2 cup finely chopped onion

1 cup finely chopped celery

2 Tbsp finely chopped garlic

4 cups (1 bunch) escarole

1/4 cup dried pearl barley

2 Tbsp parmesan

1/2 Tbsp oregano

1 tsp each rosemary and thyme


For the Meatballs:

1/2 pound 94 percent lean ground turkey

2 Tbsp parmesan

2 Tbsp Italian breadcrumbs

1 Tbsp minced onion

2 cloves minced garlic

1 egg white

1 Tbsp chopped fresh basil



1. Over medium heat, cook olive oil, carrots, onion, celery and garlic for five minutes until soft.

2. While vegetables are cooking, heat oven to 350 F. Mix together all meatball ingredients and roll into 30 mini meatballs. Bake 10-15 minutes until fully cooked.

3. Once vegetables are soft add 10-12 cups of water, escarole and spices. Let cook for 20 minutes then add barley and meatballs.

4. Finish cooking for five more minutes, stir in parmesan and enjoy!

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