It’s a joyous occasion when foods pair up perfectly! That’s the idea behind Italian wedding soup. While it sounds like a dish you’d expect brides and grooms to be spooning up at receptions, the name actually comes from the Italian phrase minestra maritata, or “married soup”—referring to the ideal match-up of vegetables and meat. This is a slightly lighter version than the traditional dish, with mini meatballs made from turkey and baked, not fried, plus loads of curly endive and chopped carrots to fill your bowl with healthy veggies.
Slow-Cooker Paleo Italian Wedding Soup
Ingredients
Meatballs
16 oz. 99% fat-free ground turkey breast
1 small onion, diced
1 large egg
1/2 grated Parmesan cheese
1/3 cup parsley flakes
1 tsp. minced garlic
1 tsp. sea salt
Ground black pepper, to taste
Soup
12 cups low-sodium chicken broth
1 lb. curly endive
1 cup diced carrots
Ground black pepper, to taste
Directions
- To make meatballs, preheat oven to 350 degrees F. In large bowl, combine all meatball ingredients; mix well. Shape mixture into 1” balls, place on baking sheet and bake for 20 minutes or until cooked through.
- To make soup, add all soup ingredients to slow cooker and cook on low for 4 to 6 hours. Stir in meatballs and serve.