Light and Easy Recipes and Meal Ideas

Italian Wedding Stew

Calories: 558 SmartPoints
7
5
5
Nutrition
Italian Wedding Stew

The brand of ravioli in this soup are Andrea Classic Ravioli, Bite Size Cheese (frozen, store bought). If you buy frozen raviolis, just check or scan the package label for calories and nutritional information since they may be slightly different. Most raviolis are surprisingly reasonable when eaten in moderation.

 

Recipe makes 6 servings with 4 meatballs and 10 mini bite sized raviolis per bowl. 

Yield/Servings: 6 Serving Size: 1 bowl 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 1/2 cups navy beans (rinsed and drained)
  • 6 - 8 cups fresh spinach leaves
  • 1 medium onion (diced)
  • 2 tsp olive oil
  • 24 small 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 inch balls to get 24 small meatballs. The mixture is a bit sticky but if you wet your hands with water, it's easier to work with.

On low-medium heat, cook the turkey meatballs for about 12 minutes, rotating and turning them occasionally. Set the meatballs aside, but do not rinse the pan.

Sautee the carrots and onions in a stock pot with the olive oil for about 5 minutes, or just until the onions become transluscent.

Add the chicken broth and the turkey meatballs to the stockpot.

Returning to the same pan that the turkey meatballs were cooking in - add the white wine to that pan.

Simmer the wine in that pan for about 1 minute (this will allow the cooked resin from the meatballs to lift from the pan and mix into the wine juice).

Add the wine juice and meatball resin to the soup stock pot. Sounds weird but just trust me here. 

Raise heat to bring the soup to a boil.

Once the soup comes to a boil, reduce heat and simmer for 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.

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  5 (2 reviews)
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