Weeknight Italian Wedding Soup using delicious, oven baked Rosina Foods Italian Style Meatballs! Super easy and delicious, and such a huge time saver on a weeknight!
October is here and that means cooler weather, warm blankets and comfort food! Now that my family and I are on the east coast, we are excited to see some great fall foliage here in Pennsylvania. We’ve gone apple picking and got our share of apple cider donuts and now I have a day trip to the Great Allegheny Passage planned so we can see some fall foliage. I can’t wait!
WEEKNIGHT ITALIAN WEDDING SOUP
I don’t know about you but some nights, I have less time than others and need to get dinner on the table fast! Enter these absolutely delicious oven-baked Italian Style Meatballs from Rosina Foods! Rosina Foods uses a family recipe passed down from three generations. Their Italian Style Meatballs are made with simple ingredients and authentic, Italian spices.
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Yield : 6 (1-1/2 CUP) SERVINGS
6 oz 99% fat free ground turkey breast
2 tablespoons plain bread crumbs
5 tablespoons grated Parmesan cheese, divided
¾ teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 large egg white
1 tablespoon skim milk
1 tablespoon olive oil, divided
½ cup diced onion
2 medium carrots, grated or diced (I use my Pampered Chef Food Chopper and it only takes 30 seconds to dice them all!)
2 garlic cloves, minced
Salt and black pepper, to taste
64 oz 99% fat free, reduced sodium chicken broth
½ cup uncooked whole wheat orzo
2 cups thinly sliced raw kale
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~ CALIFORNIAN SPAGHETTI SALAD ~
In a large bowl, combine the ground turkey, garlic powder, one tablespoon of the grated Parmesan, breadcrumbs, Italian seasoning, egg white and milk. Using your hands (or a spoon), mush all the ingredients together until well combined. Roll meat mixture into 30 separate (3/4” – 1”) mini meatballs.
In a large stock pot (or a large skillet, but if you cook these in the pot you can totally use one pot for the entire meal and have one less to wash!), bring 2 teaspoons of the olive oil over medium heat.
Add the meatballs to the oil and cook them, stirring occasionally until all sides are browned. Remove meatballs to a dish and set aside.
Add the remaining teaspoon of olive oil to the pot and continue to heat to medium. Add the carrots, onion and garlic and sprinkle with salt & pepper. Cook for about 4 minutes, stirring occasionally, or until vegetables are softened.
Add the chicken broth to the vegetables in the stock pot and cover. Bring to a boil and then uncover to add the meatballs, remaining 4 tablespoons (1/4 cup) of Parmesan, orzo and kale. Stir to combine and make sure the soup is at a boil. Re-cover the pot and return heat to medium to simmer. Cook for about 15 minutes until the orzo and meatballs are cooked through.