Italian Wedding Soup with Zucchini Noodles
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 teaspoon dried basil
- 1 egg
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1/4 easpoon red pepper flakes
- 1 large garlic clove minced
- 1 pound lean ground turkey
- 2 tablespoons chopped parsley
- 1/4 easpoon dried oregano
- 2 medium zucchinis
- for the meatballs:
- 1 tablespoon freshly chopped parsley
- for the soup:
- 7 cups low-sodium chicken broth
- 1 tablespoon freshly grated parmesan cheese
- 1 tablespoon pecorino romano cheese
- Carbohydrate 3.98767364958672 g
- Cholesterol 61.321064621899 mg
- Fat 6.94219782587175 g
- Fiber 0.861691679080327 g
- Protein 18.7320129861257 g
- Saturated Fat 2.07347484133857 g
- Serving Size 1 1 Serving (426g)
- Sodium 782.224395081744 mg
- Sugar 3.12598197050639 g
- Trans Fat 0.753382684474596 g
- Calories 154 calories
Make the meatballs: combine all of the meatball ingredients into a large mixing bowl and stir together. Then, shape the meat mixture into 1-inch-diameter meatballs, about 16. Place on a baking sheet and set aside.Start the soup: Bring the broth and garlic to a boil in a large pot or deep pan. Add the meatballs, lower the heat and simmer until cooked through, about 7-10 minutes.While the meatballs are cooking, slice your zucchinis lengthwise halfway and then spiralize them, using Blade D.Once the meatballs are about done, add in the zucchini noodles and let cook 2-3 minutes or until al dente. Then, whisk the eggs and cheese in a medium bowl to blend and season with salt and pepper. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.Ladle the soup into bowls and serve. Finish soup with red pepper flakes and parsley.
