Italian Wedding Soup With Turkey Meatballs
Published Jan. 29, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12cups chicken broth
- 2tablespoons olive oil, plus additional for greasing and serving
- 1pound lean ground turkey
- ½cup panko bread crumbs
- ⅓packed cup fresh parsley leaves, finely chopped
- 1egg, lightly beaten
- 3 to 4garlic cloves, minced
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon black pepper
- ½cup freshly grated Parmesan, plus more for serving
- ¾cup orzo, ditalini, acini di pepe or another small soup pasta
- 3packed cups baby spinach or kale, thinly sliced
- 1lemon, zested and halved
- ¼cup fresh dill, oregano or basil, roughly chopped (optional)
Nutritional analysis per serving (4 servings)
689 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 53 grams protein; 1823 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
- Step 2
Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and ½ cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1½-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
- Step 3
Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
- Step 4
Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
- Step 5
Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well to wilt. Season with salt and pepper to taste.
- Step 6
Divide the soup among 4 bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
Private Notes
Comments
Lowered a steamer basket into the broth and cooked the pasta. Drained it and set aside with a splash of olive oil to keep from sticking and a sprinkle of dill. Then proceeded w adding the meatballs to the broth and finishing w spinach and lemon. Added the pasta to soup bowls and poured soup over pasta at the table. Fun presentation and keeps pasta from getting soggy in the soup.
Made it exactly as written plus two cans of cannellini beans. Used fresh basil, lemon wedge and fresh Parmesan to finish per the recipe. Delicious.
My kids called this seaweed soup and loved it when I made it from scratch. Easy version : low salt chicken broth from supermarket, Trader Joe's frozen precooked Italian meatballs halved or quartered, fresh or frozen baby spinach or other greens, pasta, grated Italian cheese. Add lemon, herbs, olive oil if desired. Fast and delicious.
A weeknight favourite! I swap the turkey for ground chicken and add in some minced shallot and crushed red pepper to the meatball mixture. A little fresh basil on top in lieu of dil!
I loved this soup. I couldn’t fit all the broth it called for in my pot so I just used ⅔ and I think it’s perfect!
Delish- extra drizzle of lemon olive oil on top and lots of fresh dill makes it taste like Spanakorizo.
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