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Recipes // Soups // Shotgun Wedding Soup

Shotgun Wedding Soup

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You have probably heard of wedding soup, an Italian-American favorite that gets it name not because it is served at weddings, but because it is a marriage of meat (in the form of tiny meatballs) and vegetables (usually a green, like spinach or escarole). I call this version Shotgun Wedding Soup because it is so quick to the altar. Instead of fussing the mini meatballs, you simply brown the meat (I keep it lean with ground poultry), and using baby spinach means there’s little prep needed for the greens, making the dish completely weeknight friendly. Serve it with Parmesan-Herb Flatbread Crackers or Tomato Bread.

By Ellie Krieger

Makes 4 Servings

Ingredients:

  • ½ medium onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • ½ pound ground chicken or turkey
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 8 cups low-sodium chicken broth
  • 2 tablespoons fresh Italian parsley leaves
  • ½ ounce Parmesan cheese (3 tablespoons grated)
  • 2 large eggs
  • 3 cups lightly packed baby spinach leaves (about 3 ounces)
     

Directions:

  1. Dice the onion and mince the garlic. Heat the oil in a large soup pot over medium-high heat. Add the onion and chicken or turkey and cook, breaking up the meat as you stir, until it is just no longer pink, about 2 minutes. Stir in the garlic, salt, and pepper and cook for 1 minute more.
  2. Add the broth, cover, and bring to a boil over high heat. Meanwhile, finely chop the parsley and grate the cheese. Place the parsley and cheese in a medium bowl, add the eggs, and whisk to combine. Then chop the spinach coarsely and set aside.
  3. Once the soup is boiling, uncover and reduce the heat to medium-low. Stir the broth in a circular motion, then slowly drizzle in the egg mixture, stirring all the while, to form thin strands. Stir in the spinach and cook until the spinach is wilted, about 30 seconds. Season with additional salt and pepper if desired.

 

SERVING SIZE 2 cups

CALORIES 260; Total Fat 14g (Sat Fat 4g, Mono Fat 7.1g, Poly Fat 2.2g); Protein 25g; Carb 10g; Fiber 1g; Cholesterol 160mg; Sodium 600mg

EXCELLENT SOURCE OF Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Vitamin A, Vitamin B6, vitamin B12, Vitamin K

GOOD SOURCE OF Calcium, Copper, Iron, Pantothenic Acid, Vitamin C, Zinc

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