Easy Skinny Italian Wedding Soup: Low-Fat and So Yummy!

Ingredients For Easy Skinny Italian Wedding Soup

• Extra Lean Ground Beef or Turkey (½ pound): This is the primary protein source for the meatballs. Using extra lean ground beef or ground turkey significantly reduces the fat content compared to regular ground beef, making this a healthier choice. Ground turkey is naturally leaner than even extra lean ground beef, offering a further reduction in fat and calories. The meat provides a savory base for the meatballs and contributes to the overall heartiness of the soup.
• Panko Crumbs or Bread Crumbs (¼ cup): These act as a binder, holding the ground meat and other ingredients together to form cohesive meatballs. They also contribute to the texture. Panko crumbs, which are larger and flakier than traditional bread crumbs, create a lighter and crispier meatball, while regular bread crumbs result in a denser, softer texture.
• Onion, Shredded or Minced (½ cup): Onion adds a foundational savory flavor to the meatballs. When cooked, onions release sweet and aromatic compounds that enhance the overall taste. Whether shredded or minced, the onion should be finely chopped so that it distributes evenly throughout the meat mixture and cooks through completely within the small meatballs.
• Egg (1 large): The egg acts as another binding agent, helping to hold the meatball ingredients together and preventing them from falling apart during cooking. The egg also adds moisture and richness to the meatballs, contributing to a tender final product. Using high-quality eggs, like Egg-land's Best, can ensure freshness and a good balance of yolk to white.
• Dried Italian Seasoning (2 teaspoons): This pre-mixed blend of dried herbs provides the classic Italian flavor profile that is essential to both the meatballs and the soup. Typical Italian seasoning blends include oregano, basil, rosemary, thyme, and marjoram, which together create a warm, aromatic, and savory taste.
• Minced Garlic (1 teaspoon): Garlic contributes a pungent and savory flavor that complements the other herbs and spices. It adds depth and complexity to the meatballs and enhances their overall taste. Minced garlic distributes evenly throughout the meat mixture, ensuring consistent flavor in every bite.
• Fresh Ground Pepper (½ teaspoon): Freshly ground black pepper adds a subtle heat and complexity to the meatballs. The act of grinding the peppercorns just before use releases more of their aromatic oils, resulting in a more vibrant and flavorful spice.
• Salt (¼ teaspoon): Salt is crucial for enhancing the flavors of all the other ingredients in the meatballs. It balances the sweetness of the onion and the richness of the meat, bringing out the best in each component.

• Olive Oil (1 teaspoon): Olive oil is used to sauté the vegetables at the beginning of the soup-making process. It adds a subtle fruity flavor and helps to prevent the vegetables from sticking to the pot. Olive oil is also a source of healthy monounsaturated fats.
• Minced Onions (1 cup): Onions form the aromatic base for the soup. When sautéed in olive oil, they release their sweet and savory flavors, creating a foundation upon which the other flavors are built.
• Diced Carrots (1 cup): Carrots add sweetness, color, and important nutrients, particularly beta-carotene, which the body converts to vitamin A. They also contribute a pleasant texture to the soup.
• Diced Celery (1 cup): Celery adds a subtle savory and slightly peppery flavor to the soup, along with a pleasant crunch. Along with onions and carrots, celery forms the classic mirepoix, a flavor base used in many soups and stews.
• Reduced-Sodium Chicken Broth (10 cups): Chicken broth forms the liquid base of the soup, providing a savory and flavorful background for the other ingredients. Using reduced-sodium broth is a key step in making this a "skinny" soup, as it significantly reduces the sodium content.
• White Wine (½ cup): White wine adds depth and complexity to the broth. As it cooks, the alcohol evaporates, leaving behind a subtle fruity aroma and a more complex flavor profile. If you prefer to avoid alcohol, you can substitute additional chicken broth.
• Dry Italian Seasoning (1 teaspoon): This reinforces the Italian flavor profile established in the meatballs, ensuring a cohesive and harmonious taste throughout the soup.
• Ground Pepper (¼ teaspoon): Adds a touch of subtle heat and complexity to the broth, balancing the other flavors.
• Cannellini Beans (15 oz can, rinsed and drained): Cannellini beans, also known as white kidney beans, add creaminess, fiber, and protein to the soup. Rinsing and draining the beans removes excess sodium and starch from the canning liquid.
• Baby Spinach, Washed and Trimmed (6 ounces): Baby spinach adds vibrant color, vitamins, and minerals, particularly iron. It wilts quickly when added to the hot soup, providing a nutritional boost without overpowering the other flavors.

• Grated Parmesan Cheese (8 tablespoons): Grated Parmesan cheese adds a salty, nutty, and umami flavor as a final touch. It provides a pleasant textural contrast to the smooth soup and adds a layer of richness.