Italian Wedding Soup
This light yet comforting Italian Wedding Soup features juicy turkey meatballs, fresh greens, and small pasta, all simmered in a flavorful broth.
Ingredients
For the Meatballs
- 1 lb Ground Turkey Lean but not too lean for juiciness
- 1/2 cup Breadcrumbs Plain or Italian
- 1 Egg Helps bind the meatballs
- 1/4 cup Parmesan Cheese Freshly grated is best
- 1/4 cup Milk Keeps the meatballs tender
For the Soup
- 4 cups Chicken Broth Homemade or low-sodium store-bought
- 1/2 cup Small Pasta Acini de pepe, orzo, or small stars
- 2 cups Leafy Greens Escarole, spinach, or kale
- 1 cup Onion Chopped
- 1 cup Carrots Diced
- 1 cup Celery Diced
- 2 cloves Garlic Minced
- to taste Salt and Pepper For seasoning
- 1 lemon Juice Optional, to brighten the flavor
Instructions
Preparation of Meatballs
- In a bowl, combine ground turkey, breadcrumbs, egg, parmesan cheese, milk, and a pinch of salt and pepper. Mix gently to combine.
- Roll the mixture into small meatballs.
Cooking the Soup
- In a skillet, brown the meatballs over medium heat until cooked through. Remove and set aside.
- In a large pot, sauté chopped onions, carrots, celery, and minced garlic until they start to caramelize.
- Pour in chicken broth and bring to a boil.
- Add the browned meatballs to the broth and let simmer for 15 minutes.
- Add the small pasta and leafy greens, cooking until the pasta is al dente and greens are wilted.
- Season with salt, pepper, and a squeeze of lemon juice before serving.
Notes
Storing: Store soup in glass containers with pasta separate if keeping for leftovers. Soup freezes well but avoid freezing greens. Reheat gently on the stove.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 700mgFiber: 3gSugar: 2g
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