Name: Classic Italian Wedding Soup with Rye
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ground turkey; 1 tbsp Grated parmesan cheese; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Chicken bone broth; 0.25 cup Carrots; 0.25 cup Celery; 0.25 cup Yellow onion; 2 tbsp Acini di pepe pasta; 1 cup Baby spinach; 1 slice Rye bread; 0.5 tbsp Grass-fed butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Classic Italian Wedding Soup with Rye

Simmered lean turkey meatballs and tender acini di pepe pasta in a savory bone broth, served with a slice of toasted rye bread and creamy butter.

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NUTRITION

Protein

49.2g

Fat

22.3g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground turkey

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Chicken bone broth

0.25 cup Carrots

0.25 cup Celery

0.25 cup Yellow onion

2 tbsp Acini di pepe pasta

1 cup Baby spinach

1 slice Rye bread

0.5 tbsp Grass-fed butter

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PREPARATION

1
In a bowl, combine ground turkey, parmesan, garlic powder, oregano, salt, and pepper.
2
Form the mixture into small, bite-sized meatballs.
3
In a large pot, bring the chicken bone broth to a gentle boil.
4
Add diced carrots, celery, and onion to the broth and simmer for 5 minutes.
5
Carefully drop the meatballs and acini di pepe pasta into the simmering broth.
6
Cook for 8-10 minutes until meatballs are cooked through and pasta is al dente.
7
Stir in the baby spinach until just wilted.
8
Toast the rye bread and spread with grass-fed butter.
9
Serve the hot soup in a bowl alongside the buttered rye.