Italian Wedding Soup

Is it spring yet? I wish.

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We are having some very unusual weather in SoCal these days.

It has been really cold. It was so cold, we went home early from Disneyland because it was TOO cold.

I bundled up really well too,

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Me and my sister staying warm inside It’s A Small World ride.

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It has been a busy week for me, lots of driving and commuting back and forth.

I’ve also been busy baking a ton of last minute orders for our fundraising bake sale. It feels like Christmas again.

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It was worth it because we achieved and exceeded our $1,600 fundraising goal this week.

Go Team Healthy Coconuts!

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The entire Team For Life group raised a total of 70K. I’m so proud to be part of the team. I can’t wait to meet the entire group during our team brunch the day before the race.

Team For Life - total donations

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Soup for the soul. That’s what is needed when it’s cold all day.

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I made a very easy semi-homemade version of an Italian Wedding soup and both Chris and I loved it.

I love this soup because:

  • It’s quick and easy. It can also be made semi-homemade if you use store bought meatballs.
  • There are a ton of vegetables in the soup. I used a whole bag of spinach.

It’s not fancy. It’s simple and it’s good. Just plain good.

I was inspired to make this soup after I saw it on Erica’s blog. I’ve had it bookmarked for awhile now and I’m happy that I finally made it.

Meatball Soup

Recipe from Aggie’s Kitchen

2-3 carrots, chopped
4 celery stalks, chopped
1 onion, chopped
2-3 garlic cloves, minced
1-2 TB olive oil
2 32 oz. cartons of low sodium chicken broth
1 bag of fresh spinach
salt and pepper

In a large pot with 1-2 TB of olive oil, combine carrots, celery, onion and garlic. Season with salt and pepper to taste. Cook for about 5-8 minutes until they start to soften. Add chicken broth and bring to a boil. Add spinach and let simmer for about 20 – 25 minutes.

(I added ready made Trader Joe’s turkey meatballs to the soup while it simmered). But I am sure this recipe will taste better if the meatballs are made from scratch, which I will definitely do next time, using the recipe below.

For turkey meatballs: In large bowl combine garlic, onion, cheese, breadcrumbs, eggs and milk, stir into a paste. Add ground turkey, salt and pepper and gently combine till completely mixed. Shape mixture into tiny balls, about 1 inch, and drop them into simmering soup. Cover over low heat, stirring gently until meatballs are cooked, about 20 minutes. Taste for seasoning.

The soup is hearty and can be eaten as a complete meal.

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But for lunch leftovers, I had smaller servings and served it chips and hummus.

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Comments

  1. I love soup, looks yummy…beautiful photos.

  2. Brrr! Hope it warms up for yall! Yayy for soup! Using the pre made tjs meatballs is such a good idea-totally trying it! Happy friday

  3. You are a baking queen. Italian Wedding Soup is one of my favorites, but I’ve never made it. Go you!

  4. I bet I could vegify this! I LOVE Soups in the winter. Well, I like them in the summer too 😉 haha

  5. The soup looks wonderful! Here in Northern Californa, Bay Area, it’s cold, drizzely here! I guess we should be happy we aren’t getting snow like our Seattle friends.

  6. Annette (Defiant Vegan) says:

    Congratulations and that soup looks delicious!

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