Italian Wedding Soup with Zucchini Noodles
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings 6
- For the meatballs:
- 1 pound lean ground turkey
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 tablespoon freshly chopped parsley
- salt and pepper to taste
- For the soup:
- 7 cups low-sodium chicken broth
- 1 large garlic clove minced
- 2 medium zucchinis
- 1 egg
- salt and pepper to taste
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon Pecorino Romano cheese
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped parsley
Make the meatballs: combine all of the meatball ingredients into a large mixing bowl and stir together. Then, shape the meat mixture into 1-inch-diameter meatballs, about 16. Place on a baking sheet and set aside.
Start the soup: Bring the broth and garlic to a boil in a large pot or deep pan. Add the meatballs, lower the heat and simmer until cooked through, about 7-10 minutes.
While the meatballs are cooking, slice your zucchinis lengthwise halfway and then spiralize them, using Blade D.
Once the meatballs are about done, add in the zucchini noodles and let cook 2-3 minutes or until al dente. Then, whisk the eggs and cheese in a medium bowl to blend and season with salt and pepper. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with red pepper flakes and parsley.