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Italian Wedding Stew

Points: 4
Italian Wedding Stew

The ravioli in this soup are mini bite sized ravioli. If you buy raviolis, just check or scan the package label for calories and nutritional information. Most raviolis are surprisingly reasonable when eaten in moderation. Recipe makes about 4 servings. Note: I deliberately left out the breadcrumbs in the turkey meatballs because extra lean ground turkey is dry. I find that the breadcrumbs don't really help with that.

Total Cook/Prep time: 90 minutes

Ingredients

  • 2 quarts chicken broth
  • 2 packages mini bite sized raviolis
  • 1/2 cup white cooking wine
  • 4 carrots (peeled and diced)
  • 1 can navy beans
  • 6 - 8 cups fresh spinach leaves
  • 1 medium onion (diced)
  • 2 tsp olive oil
  • 10 - 12 Turkey meatballs
  • For the turkey meatballs:
  • 1 lb extra lean ground turkey
  • 2 eggs
  • 1 tbsp tomato paste
  • 1/2 medium onion (diced)
  • Salt and pepper

Directions

Mix the ground turkey ingredients in a bowl

Form them into 1 - 2 inch balls

On low-medium heat, cook the turkey meatballs for about 12 minutes, rotating and turning them occasionally

Sautee the carrots and onions in a stock pot with the olive oil for about 5 minutes

Add the broth and the turkey meatballs to the stockpot

In the hot pan that the turkey meatballs were cooking in - add the white wine.

Simmer the wine for about 1 minute to allow the cooked resin from the meatballs to mix into the wine juice

Add the wine juice and meatball resin to the soup. Just trust me here!

Continue to cook the soup for approximately 1 hour. Add the beans and spinach during the last 5 minutes of cooking.

Cook the raviolis separately in boiling water, then add 10 of them to each bowl of soup.

RATING:  
  5 (1 reviews)
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