A great Thanksgiving leftover: Italian wedding Soup

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Thanksgiving has come and gone and I am sure we all ate our hearts out, but now comes the question of what to do with all that leftover turkey. One of my favorite soup recipes has always been Italian Wedding Soup. I like it so much because it is usually very hearty but doesn’t leave you feeling weighed down. Normally the meatball is made of a beef and pork mixture, but I always make mine using ground turkey because it contains less fat and is healthier for you. So feel free to use your leftover Thanksgiving turkey or buy some ground turkey from the super market!

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Italian Wedding Soup:


20 ounces lean ground turkey
1/4 cup parmesan cheese
1 small onion grated
2 egg whites, beaten
1/2 teaspoons cinnamon
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon minced garlic
1 piece of wheat bread, crusts removed and cut into small pieces
Cooking Spray


1/2 an onion chopped
3/4 cup dry white wine
8 cups chicken broth
2 eggs, beaten
16 ounces fresh spinach

Preheat oven to 375 degrees.

To make the meatballs combine all the meatball ingredients and form meatballs that are about 1 inch in diameter. Spray a baking sheet with cooking spray and place meatballs on baking sheet and bake for 30-35 minutes until cooked through.

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While the meatballs are cooking begin making the broth for the soup. In a large pot add 1 teaspoon of olive oil. When the oil is hot add the onions and saute for 5-6 minutes until onions are translucent. Afterward, add wine and let simmer until reduced by 1/2, about 7 minutes. Then add the chicken broth and let it come to a boil. Add the meatballs and then add the fresh spinach. When the soup is hot, slowly add in the egg while whisking with a fork the whole time. The egg should look like thin strands of spaghetti. Let the soup simmer for a few minutes and then serve.

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