Italian Wedding Soup with Turkey Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8
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Calories
530 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Italian Wedding Soup with Turkey Meatballs
Description
This Italian Wedding Soup recipe begins with baking small turkey meatballs prepared from ground turkey mixed with breadcrumbs, grated onion, herbs like basil and parsley, parmesan cheese, eggs, and milk. The meatballs are sized about the diameter of a quarter and baked until reaching 165°F for safety and tenderness.
For the soup, diced onion, carrot, and celery are lightly sautéed then combined with chopped escarole and spinach greens. Chicken stock is added along with acini di pepe pasta, which cooks in the broth to a tender texture that complements the meatballs. Freshly grated pecorino romano and olive oil enrich the soup's flavor and aroma.
The soup balances the mildly seasoned turkey meatballs with fresh, slightly bitter greens and soft pasta pearls, creating a complex mouthfeel and refinement without heaviness. It suits chilly days or when a nourishing yet moderate soup is desired.
Additional broth or water can adjust thickness to preference. Leftovers store in the refrigerator for up to three days or freeze for up to three months, reheated gently by microwave or stovetop. The smaller meatball size allows quicker cooking and easy serving in soup spoons.
Ingredients
For the soup
- 8 ounces Acini di pepe pasta
- 1 medium onion diced
- 2 medium carrot diced
- 2 large celery diced, ribs
- 1/2 teaspoon black pepper
- kosher salt to taste
- 10 cups chicken stock low sodium
- 1 bunch escarole washed and chopped
- 1 bunch spinach
- 1/2 cup pecorino romano grated
- 1/4 cup olive oil
for the meatballs
- 2 pounds ground turkey
- 1 cup breadcrumbs
- 1 medium onion grated
- 1/2 cup parmesan grated
- 1/2 cup basil chopped
- 1/2 cup parsley chopped
- 2 large egg
- 1/4 cup milk
- 1/8 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
For the turkey meatballs (If using storebought or premade meatballs move on to the soup instructions.)
- Preheat oven to 375f and set rack to middle of oven.
- Combine ground turkey, breadcrumbs, grated onion, basil, parsley, parmesan, milk, olive oil, salt, pepper, and eggs in a large mixing bowl.
- Gently mix all the ingredients and form small meatballs (about the size of a quarter). Wet hands with oil or water between rolling to avoid meat sticking to hands.
- Bake the meatballs on a parchment paper lined or wire rack baking tray until cooked to an internal temperature of 165f. The small meatballs should take approximately 15-20 minutes to cook. Makes roughly 40-60 meatballs
For the soup
- In a large pot saute carrots, onion, and celery in a 1/4 cup of olive oil over medium-low heat for 3 minutes. Next, add in the cleaned and chopped escarole and cook for 3-5 minutes more.
- Add 10 cups of low sodium chicken broth to the pot and bring to a boil. Once boiling add in the acini di pepe pasta and cook until almost finished.
- Add in the meatballs and heat through until warm. Finally, add in the spinach leaves and taste test the soup. Add a 1/2 teaspoon or more of pepper and kosher salt to taste. Serve with grated cheese and a drizzle of extra virgin olive oil. Enjoy!
Notes
- Bake turkey meatballs to an internal temperature of 165°F for safety.
- Form meatballs about the size of a quarter for even cooking and suitable soup portions.
- Adjust soup liquid with extra chicken stock or water to your desired consistency.
- Store leftovers refrigerated up to 3 days or frozen up to 3 months; reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 35.1g | 12% |
| Protein | 48.2g | 96% |
| Fat | 26.1g | 40% |
| Saturated Fat | 4.1g | 21% |
| Cholesterol | 181mg | 60% |
| Sodium | 1023mg | 43% |
| Potassium | 727mg | 15% |
| Fiber | 2.3g | 9% |
| Sugar | 2.9g | 6% |
| Calcium | 184mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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