Italian Wedding Soup

Comforting and Nourishing

This comforting classic brings together tender turkey meatballs, vibrant greens, and aromatic herbs in a nourishing broth that feeds both mind and body.

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Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 2 tablespoons avocado oil
  • 1 medium yellow onion, diced
  • 4 stalks celery, diced
  • 3 carrots, peeled and cut into ½-inch dice
  • 3 cloves garlic, minced
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground sage
  • 1 quart low sodium chicken broth
  • 1-2 cups water
  • 16-20 cooked Turkey Zucchini Meatballs*
  • 1 (15-ounce) can cannellini beans or chickpeas, drained and rinsed
  • 1 cup chopped greens
  • 1/4 cup fresh parsley
  • 1/4 cup parmesan cheese

Preparation

  1. Heat the oil in a soup pot over medium heat. Add the onion and sauté for 3 to 4 minutes until it begins to soften and become translucent. Add the celery, carrots, garlic and dried herbs and sauté for another 3 minutes. If bits begin to stick to the bottom of the pan, deglaze with ½ cup of water or broth and stir to loosen. Add the rest of the broth, increase heat to high, and bring soup to a boil. Decrease heat to low and simmer for approximately 10 minutes.
  2. Increase heat back up to medium and add the cooked meatballs and drained beans to the broth, allowing them to heat thoroughly for 3 to 4 minutes.
  3. Stir in chopped greens and garnish with parsley and parmesan. Serve immediately.
*Turkey Zucchini Meatball Recipe

Category Tags

Entrees
Good source of protein
Low calorie
Low sodium
Soups and Stews

About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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