Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 18 min
Ingredients: FOR THE MEATBALLS:; 20 ounce lean ground turkey; 1 cup fresh bread crumbs; 1 clove of garlic, finely minced or microplaned; 1/2 cup Pecorino Romano cheese, grated; 1/4 cup milk; 1 egg; 1 tablespoon parsley, finely minced; Salt and black pepper, to taste; FOR THE SOUP:; 1 carrot, diced; 1 stalk of celery, diced; 1 onion, finely diced; 2 tablespoon olive oil; 8 cup chicken broth; 10 ounce spinach, kale, or escarole (I used 5 ounces of spinach and 5 ounces of kale); 6 ounce small shaped pasta, cooked 2 minutes shy of the package instructions

Italian Wedding Soup

By: Anne Colagioia

1 Comment

By: Anne Colagioia

It does not have to be a special occasion to enjoy a bowl of this Italian Wedding Soup recipe from Anne Colagioia. Featuring ground turkey meatballs and plenty of vegetables, this is one of the best healthy soup recipes to add to your Italian food repertoire.

Notes

If you are following a gluten free diet, be sure gluten free bread when you make the fresh bread crumbs. Also make sure to use a gluten free pasta and chicken broth to prepare the dish.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this healthy Italian food soup recipe, watch this cooking video:

Preparation Time15 min

Cooking Time18 min

Ingredients

FOR THE MEATBALLS:
20 ounces lean ground turkey
1 cup fresh bread crumbs
1 clove of garlic, finely minced or microplaned
1/2 cup Pecorino Romano cheese, grated
1/4 cup milk
1 egg
1 tablespoon parsley, finely minced
Salt and black pepper, to taste
FOR THE SOUP:
1 carrot, diced
1 stalk of celery, diced
1 onion, finely diced
2 tablespoons olive oil
8 cups chicken broth
10 ounces spinach, kale, or escarole (I used 5 ounces of spinach and 5 ounces of kale)
6 ounces small shaped pasta, cooked 2 minutes shy of the package instructions

Instructions

For the meatballs, in a large bowl break up the ground turkey with a fork and set it aside.
In a smaller bowl, combine bread crumbs, garlic, pecorino, milk, egg, and parsley with some salt and pepper to taste. Once well combined, add the mixture to the bowl with the turkey and mix it until it is well incorporated.
Form the meat mixture into tiny balls less than an inch in diameter and set them aside.
Now for the soup, in a large pot over a medium low heat, add the olive oil, diced carrot, onion and celery then sauté for 5 to 6 minutes or until the veggies are just softened but not browned.
Add the broth and bring it up to a boil then reduce the heat to a simmer and add the kale. Drop the meatballs in one at a time and simmer for at least 5 minutes before gently stirring. This waiting is done primarily to insure that the
meatballs have firmed up and won’t break apart upon stirring.
Once the meatballs and kale have simmered for 10 minutes in total, add the spinach and pasta and allow the soup to simmer for an additional 2 minutes then the soup is ready to serve. Top with additional cheese if you’d like.