Italian Wedding Soup with Turkey Meatballs
This easy Italian wedding soup with turkey meatballs is a lighter take on the classic, made with tender baked meatballs, escarole, and small pasta simmered in a savory chicken broth. It’s a flavorful soup that delivers traditional flavor without feeling heavy.
Servings: 4 to 6 dinner servings
Ingredients
For the meatballs:
- 1 lb ground turkey
- 1 egg lightly beaten
- 1/2 cup fresh breadcrumbs plus more if needed
- 1 tablespoon finely grated Parmesan cheese
- 1 clove garlic minced
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon fresh parsley chopped
For the soup:
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 cup diced onion
- 2 medium carrots chopped into 1/2-inch pieces
- 6 cups low-sodium chicken broth
- 1/2 cup small soup pasta (see notes)
- 3-1/2 cups roughly chopped escarole or spinach
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, egg, breadcrumbs, parmesan, garlic, salt, pepper, and parsley. Mix gently but thoroughly with your hands. If the mixture feels too wet to roll easily, add additional breadcrumbs 1 tablespoon at a time, up to 4 tablespoons total.
- Roll the mixture into very small meatballs, about 1/2 inch in diameter (roughly marble-sized). You should have about 5 dozen meatballs. Arrange them in a single layer on the prepared baking sheet, leaving a little space between each.
- Bake until the meatballs are cooked through, 8 to 10 minutes. Remove from the oven and set aside.
- While the meatballs bake, heat the olive oil in a large saucepan or medium soup pot over medium heat. Add the garlic and onion and sauté until softened and fragrant, about 3 minutes.
- Add the carrots and cook for 2 minutes, stirring occasionally. Pour in the chicken broth and bring to a gentle simmer.
- Add the pasta and cook until just tender, 7 to 8 minutes (see notes). Taste the broth and season with salt and pepper as needed.
- Add the escarole and baked meatballs to the pot and simmer for 2 to 3 minutes, just until the escarole wilts and the meatballs are heated through.
Notes
About the pasta - For make-ahead or leftovers, cook the pasta separately and add to individual bowls when serving to prevent it from softening in the broth. Refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stovetop, adding extra broth if needed, and stir in cooked pasta just before serving.
Nutrition
Calories: 400 | Total Fat: 10g | Cholesterol: 104mg | Sodium: 770mg | Carbohydrates: 37g | Fiber: 4g | Sugar: 4g | Protein: 41g