Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup



  • 1 lb. ground turkey
  • 1/2 cup parmesan cheese
  • 1 large egg
  • 1/3 cup breadcrumbs (regular or gluten free)
  • 3 Tablespoons basil, chopped
  • 3 Tablespoons parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • Ground pepper to taste


  • 1 onion, diced
  • 1 Tablespoon olive oil
  • 3 cloves of garlic, minced
  • 2 large carrots, sliced thin
  • 3/4 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 cup of couscous (follow the package for cooking directions)
  • 4 cups of spinach, chopped
  • 8 cups low sodium chicken broth
  • Black pepper to taste


  1. Make the meatballs: In a bowl, combine the ground turkey with the parmesan cheese, egg, parsley, breadcrumbs. basil, oregano, garlic powder, Italian seasoning, black pepper, salt, and red pepper flakes. Use your hands to mix together. Form the mixture into meatballs, about the size of a marble.
  2. Over medium heat, add a large pot and warm up 2 Tablespoons of olive oil. Next, add in the meatballs to the pot and cook until they are brown on all sides. Use tongs to move the meatballs to a plate and set aside, repeat until all meatballs are cooked.
  3. Make the soup: In the pot, warm 1 Tablespoon of olive oil over medium heat. Add in the onions and carrots and sauté until soft. Stir in the garlic, salt and Italian seasoning and cook until fragrant. 
  4. Next, add in the chicken broth and couscous, stir until combined. Carefully drop in the small meatballs and bring the broth to a boil, then reduce the heat and simmer for about 1 minutes.
  5. Lastly, stir in the chopped spinach and cook until wilted.
  6. Let the soup cool down before serving.
  7. Serve with some parmesan cheese and enjoy!

Nutrition Facts:

Servings: 4 servings

Calories: 570

Fat: 22 g

Carbohydrates: 50 g

Fiber: 5 g

Sugars: 4 g

Protein: 44 g