Italian Wedding Soup

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Here Comes the bride….. This is such a wonderful soup stuffed with TONS of vegetables and lean protein. Its one of those meals where you wouldn’t feel guilty about going for seconds or thirds. The only problem is that  you will be full after one serving. 😉

What You Will Need:

3 Large Carrots, peeled and chopped

3 Stalks Celery, chopped

3 Zucchini, Diced

1 Onion, Chopped

1 Large Russet Potato, peeled, and diced

1 Small can of petite diced Tomatoes

2 Roasted Chicken Breast, cooked, and diced

1/2 Cup Parsley, chopped

3 Garlic Cloves, minced

1 Pkg 99% fat-free White Turkey Breast

1 Egg

1 Slice of Whole Grain 45 Calorie bread, toasted and crumbled.

1 tsp Crushed Red Pepper

1/3 Cup Parmesan Cheese

2 Tbsp Italian Seasoning

8 Cups Chicken Stock (Homemade if you can)

*Directions

Prep your Mis en Place 🙂

Can you hear the music playing? Tonight I am listening to Something a little bit softer.. Eyes Without A Face sung by Billy Idol is playing in the background, and I am sipping slowly on a premium tequila out of a glass made of Himalayan rock salt. It is so awesome!

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In a large pot on the stove, set the temp to medium high.

Add in the zucchini, carrots, potato, onion, garlic, and celery.

Cook the vegetables until the onion becomes soft, and translucent.

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Once the onion is soft, add in the chicken stock, tomatoes, and italian seasoning.

Bring to a boil, then set to a simmer.

Simmer for 10 minutes.

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Next add in the chicken breast.

Simmer for 5 minutes.

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While that is simmering, in a bowl mix in the turkey, parmesan, red pepper flakes, thyme, salt, egg and bread crumbs.

Form the turkey mixture into small balls about a Tbsp amount each.

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Next, gently drop the rolled balls into the soup.

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Simmer for 10 more minutes.

Makes 8 servings: 276.7 cals, 4.6 G fat, 11 G carb, 1.8 G fiber, 49.3 G pro, 1.6 G sugar.

Cheers to another waistline friendly meal.;-)

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