Italian Wedding Soup
From Rachel Garofalo
Yield: 3-4 servings
Total Time: 1 hr | Prep: 5 min | Cook: 45 min | Calories: 540
**No nuts, eggs, gluten, or dairy in this recipe**
Ingredients
Mirepoix
½ large red onion, finely diced
1 large carrot, peeled and diced
2 stalks celery, diced
1 ½ cups Rao’s marina sauce
1 quart beef bone broth
12 oz organic ground turkey thigh meat
4 oz organic red lentil pasta (chickpea pasta works too)
Optional** add ½ cup of Italian bread crumbs to the meat balls (then the recipe is not gluten free)
Instructions
Preheat a large soup pot over medium heat with 2 Tablespoons of ghee (or butter or olive oil).
Add the mirepoix along with ½ teaspoon of salt and a few cracks of pepper.
Cook for 15 minutes or until the veggies are very soft.
Add the marinara sauce, cook for 1 minute, and then add the bone broth.
Season with another ½ teaspoon of salt, bring to a gentle simmer, then place a lid on the pot and cook for 35 minutes.
Meanwhile, boil the red lentil rotini pasta according to the box instructions and set aside.
To make the meatballs, season the ground turkey meat with 3⁄4 teaspoon and a few cracks of pepper. Mix well and form mini meatballs, but first get your hands wet so the mixture does not stick.
Check the soup for seasoning after 20 minutes as it will most likely need more salt.
After 35 minutes, remove the lid and turn the heat down a notch. Add the mini meatballs and cook for 8 minutes. Cut one of the meatballs in half to make sure they are cooked through.
Add the cooked paste, serve, and enjoy!
**Tip
Organic ground turkey is a must. Otherwise it’s fed with a strict diet of GMO grains. Most packs don’t label thee turkey as “dark meat” or “thighs,” but the color is noticeably darker than the breast meat and it won’t say 99% lean meat on the package.
Original recipe from 5 Ingredient Semi-Homemade Meals by Bobbi Parish and Dessi Parrish Cookbook
