Italian Wedding Soup

Name: Italian Wedding Soup
Cuisine: Italian
Ingredients: ½ lb (250 g) extralean ground turkey; ¼ cup (60 mL) thinly sliced green onion; 3 Tbsp (45 mL) dry breadcrumbs; 2 Tbsp (30 mL) chopped fresh cilantro; 1 Tbsp (15 mL) chopped fresh basil (or 1 tsp/5 mL dried); 1 Tbsp (15 mL) chopped fresh basil (or 1 tsp/5 mL dried); 6 cups (1.5 L) chicken stock; ½ cup (125 mL) quinoa; 2½ cups (625 mL) thinly sliced fresh spinach; 2-3 tsp (10-15 mL) grated lemon zest (about 1 lemon); 2-3 tsp (10-15 mL) grated lemon zest (about 1 lemon); Freshly grated Parmesan cheese (garnish)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A staple offered in many restaurants. The term “wedding” refers to how well the flavors are married.

Ingredients

Meatballs

½ lb (250 g) extralean ground turkey
¼ cup (60

Europe
Italy
Soup
Wedding/Marriage

Method

To make the meatballs, combine the turkey, egg, green onion, breadcrumbs, cilantro, cheese and basil in a large bowl. Mix together thoroughly and shape into ¾-inch (2 cm) meatballs.

For the soup, bring the chicken stock to a boil in a large saucepan. Add the quinoa, reduce to a simmer, cover and cook for 8 minutes.

Drop the meatballs into the boiling stock and gently stir. Bring