TUT_RedWeddingSoup

Red Italian Wedding Soup

prep time

35 minutes

cook time

1 hours 15 minutes

servings

8
Traditional wedding soup has a clear chicken-based broth. Our version is a twist on this Italian-American classic with a tomato-based broth and meatballs.
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ingredients

Meatballs
1 pound ground chicken
1/2 cup Italian bread crumbs
2 eggs, beaten
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning
2 garlic cloves, minced
Salt and black pepper to taste
Soup
1 tablespoon extra virgin olive oil
1 small onion, chopped
3 garlic cloves, minced
1 cup sliced carrots, about 3 to 4 whole carrots
2 celery stalks, chopped
6 cups chicken broth
1 1/2 cups water
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
2 tablespoons Tuttorosso® Tomato Paste
1 1/2 teaspoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes
Salt and black pepper to taste
6 ounces fresh spinach, chopped
8 ounces cooked orzo pasta

instructions

Meatballs
  • Preheat oven to 350o F. Line a large baking sheet with foil and spray with cooking spray.
  • Combine chicken, breadcrumbs, eggs, cheese, parsley, Italian seasoning, garlic, salt and black pepper. Gently mix, just to combine ingredients. Form into small balls (bite sized), about 2 teaspoons per meatball. Place on the cookie sheet.
  • Bake meatballs until cooked through, about 15 to 20 minutes.To test for doneness, cut one meatball in half and make sure there is no pink color.
Soup
  • In a large stock pot heat oil over medium heat. Add onions and sauté for 5 minutes. Add garlic and sauté another 5 minutes. Lastly add carrots and celery and sauté 2 more minutes.
  • Add broth, water, crushed tomatoes and tomato paste to stock pot. Stir in vinegar, parsley, Italian seasoning, red pepper flakes, salt and black pepper. Reduce heat to simmer and cook for 20 minutes.
  • Add meatballs and cook for an additional 15 minutes or until vegetables are tender.
  • Add spinach and cook until heated through and wilted. Stir in the cooked pasta just before serving and simmer until heated through.
  • Serve with freshly grated Parmesan cheese if desired.

nutrition

  • Calories:
    270
    |
  • Fats:
    4.5
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    80
    mg
    |
  • Sodium:
    1490
    mg
    |
  • Carbohydrate:
    34
    g
    |
  • Fiber:
    4
    g
    |
  • Protein:
    25
    g
    |
  • Vitamin A:
    110
    %
    |
  • Vitamin C:
    30
    %
    |
  • Calcium:
    15
    %
    |
  • Iron:
    20
    %

  • TUT_RedWeddingSoup

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