Italian Wedding Soup
User Reviews
4.9
Italian Wedding Soup
Description
Italian Wedding Soup brings together ground turkey meatballs prepared with whole wheat breadcrumbs, egg, Parmesan cheese, minced onion, garlic, parsley, salt, and pepper. The meatballs are shaped about a tablespoon in size, ensuring a tender bite and even cooking. The base is a chicken broth cooked with sautéed onions and diced carrots, enhanced optionally with a Parmesan rind for depth. Fresh escarole or similar greens add a slight bitterness to the broth.
The soup includes small pasta shapes such as Acini di pepe that cook directly in the broth, imparting a pleasing texture contrast with the tender meatballs and vegetables. The simmering melds flavors while keeping the meatballs intact. The broth is seasoned mildly to highlight the components without overpowering them.
This soup serves about 12 cups and makes a comforting meal option especially suited for cooler days. It can be served alone or alongside a crusty bread.
Ingredients
- 20 oz ground turkey breast 1.3 lb total, 99% lean
- 1/2 tablespoon olive oil
- 1/4 cup whole wheat breadcrumbs seasoned
- 1 small onion (minced)
- 1/4 cup Parmesan Cheese grated
- 2 small carrot finely diced
- 1/4 cup parsley (finely chopped)
- 8 cups chicken broth low-sodium
- 1 large egg
- Parmesan Cheese optional, rind
- 1/4 cup onion (minced)
- 1 oz head escarole (fresh spinach, or any dark leafy green, chopped)
- 1 clove garlic (minced)
- black pepper to taste, fresh cracked
- 1/4 teaspoon kosher salt
- 3 ounces Acini di pepe pasta or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup, uncooked
Instructions
- Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered.
- Press saute and add the oil, onions and carrots. Saute 4 to 5 minutes, stirring then press cancel and pour the chicken broth and Parmesan cheese rind, if using to the pot. Cover and cook high pressure 10 minutes to bring it to a boil. Quick or natural release.
- Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
- Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
- Form small meatballs, about 1 tbsp each, you'll get about 40. Place them on a sheet pan and broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes.
- Form small meatballs, about 1 tbsp each, you'll get about 40.
- When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole.
- When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole. Add fresh pepper, adjust salt as needed, cover and cook high pressure about 5 minutes, quick release. Remove parmesan cheese rind and serve.
- Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.
Notes
- This recipe yields approximately 12 cups of soup, enough to serve several people or store leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 167kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 3g | 5% |
| Saturated Fat | 0.8g | 4% |
| Cholesterol | 25mg | 8% |
| Sodium | 647.5mg | 27% |
| Fiber | 2.5g | 10% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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