Creamy Turkey Wedding Soup

It has turned cold again here in Beaverton, so in turn that makes me crave soup once again. Let me just say that my husband was just thrilled (LOL), he doesn’t mind soup really as long as I make it thick and creamy. I had been having such a desire to make homemade Italian wedding soup; this is one of my all time favorite soups. I found a great recipe for it and then tweaked it to fit our taste, it turned out wonderful. The soup was thick, creamy, hearty and very filling to my craving.

1 - Egg
¾ C. - Parmesan Powder
½ C. - Seasoned Bread Crumbs
¾ Tsp. - Salt
1 ½ Tsp. - Garlic Powder
1 ¼ Tsp. - Ground Pepper
½ Lbs. - Ground Turkey
2 Q. - Chicken Broth
1 C. - Frozen Spinach
2 - Knorr Mini Onion Cubes
2 - Knorr Mini Garlic Cubes
1 Tbs. - Dry Parsley
1 C. - Ronzoni Acini Di Pepe #44 (cooked)
½ C. plus 2 Tbs. - Heavy Cream
2 Tsp. - Corn Starch

In a large bowl mix the egg, cheese, bread crumbs, ¼ Tsp. salt, ¼ Tsp. garlic and ¼ Tsp. pepper. Crumble the turkey over the mixture and combine well. Shape into 1 inch balls. In a large soup pot brown the meatballs in a little EVOO over medium high heat. When the meatballs are cooked and brown add the broth, spinach, parsley, onion cubes, garlic cubes, and remaining salt, pepper and garlic powder. Bring the soup to a boil, reduce heat and simmer uncovered for about 10 minutes. Stir in the cooked pasta and 2 Tbs. cream letting soup come back to a boil and thicken it with the remaining cream and corn starch. Garnish with fresh grated Parmesan and Serve immediately.

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