Weight Watchers Italian Wedding Soup
Cozy up with this light yet satisfying Italian Wedding Soup. Packed with lean turkey meatballs, fresh veggies, and savory broth, it’s a perfect low-point meal that doesn’t skimp on flavor.
Ingredients
- 1 pound lean ground turkey (99% fat-free)
- 1/4 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg white
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup shredded carrots
- 1 cup chopped celery
- 1/2 cup finely chopped onion
- 2 cups fresh spinach, chopped
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- In a medium bowl, combine ground turkey, breadcrumbs, Parmesan, egg white, garlic, salt, and pepper. Mix gently and form into small meatballs.
- Heat a non-stick pot over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes total.
- Pour in chicken broth and bring to a gentle simmer. Add carrots, celery, and onion; cook for 10 minutes until vegetables are tender.
- Stir in spinach and simmer 2–3 more minutes until wilted. Season with extra salt, pepper, or red pepper flakes to taste.
- Ladle soup into bowls and garnish with additional Parmesan, if desired. Serve hot.
Nutrition Facts (per serving)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 180 | 25 g | 8 g | 4 g | 2 g |
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, cook meatballs and broth separately, then combine when reheating to keep meatballs tender.
Can I freeze the soup?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
How do I adjust for more servings?
Simply double the ingredients and use a larger pot. Cooking times remain about the same.
Is there a vegetarian version?
Swap meatballs for plant-based alternatives or chickpeas, and use vegetable broth instead of chicken.
