Italian Wedding Soup

This spin on a classic Italian wedding soup, made with turkey meatballs that stay moist by simmering in its flavourful broth. This soup can stay fresh in the fridge for a few days, or can be frozen and kept for later in the week.

Ingredients

• 12 cups chicken broth (or bone broth for a protein boost)

• 1 pound lean ground turkey (93% lean)

• 1/2 cup (30g) panko bread crumbs

• 1/3 packed cup fresh parsley leaves, finely chopped

• 1 egg

• 3 to 4 garlic cloves, minced

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 cup (50g) freshly grated parmesan cheese

• 2/3 cup (120g) orzo pasta (uncooked)

• 3 packed cups baby spinach or kale, thinly sliced

• 1 lemon, zested and halved

Directions

1. Bring the chicken broth to a boil.

2. Add the turkey, panko, parsley, egg, garlic, salt, pepper and parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with parchment paper.

3. Cook at 350 for 20 minutes, or until lightly browned.

4. Add the orzo to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

5. Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally.

6. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.

7. Sprinkle with more parmesan (if desired) and squeeze a bit of lemon over the top when serving

Macronutrient information per serving (makes 4 servings): 275 calories / 25g protein / 19g carbohydrates / 10g fat