Dairy Free Italian Wedding Soup*


  • Cous cous (1/2 cup)
  • Chicken Stock (32 Oz)
  • Ground Turkey (1 pound)
  • Salt (1 tsp)
  • Pepper (1 tsp)
  • Italian seasoning (1 Tbsp)
  • Parsley (1 Tbsp)
  • Garlic (3 cloves)
  • Spinach (8 Oz )
  • Parmesan ( Dairy Free)
  • Carrots (1)
  • White onion (1)
  • Celery (1)
  • Bay leaves (2)
  • White wine (1/4 cup)


  • Finely dice your carrot, onion and celery. Set them aside. Also chop 3 heads of garlic keep them seperate
  • Start on your meatballs by grabbing a mixing bowl and putting together the ground Turkey, bread crumbs, egg, salt, pepper, garlic, and parsley.
  • Form tiny meatballs, a little bigger than your thumb, and place them on a baking sheet. Throw them in the oven for 20 mins at 350°F
  • Grab a large pot and start sautéing the carrots onion and celery. Season with salt, pepper and Italian seasonings. Add 2 bay leaves and chopped garlic.
  • After around 5-6 minutes pour in chicken broth along with 1/4 cup of white wine. Add 1/2 cup of cous cous and meatballs. Cover and allow to simmer for for 5 minutes.
  • Add bag of spinach and simmer for an additional 2 minutes while the spinach wilts. Remove bay leaves
  • Serve into a bowl and top with more Parmesan

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