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- 1 pound ground turkey - 1/4 cup grated Parmesan cheese - 6 cups chicken broth - 1 medium onion, diced - 2 carrots, diced - 2 stalks celery, diced - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/4 cup breadcrumbs - 1 egg, beaten - 4 cups fresh spinach, roughly chopped - 1/2 cup small pasta (such as acini di pepe or orzo) - 1 tablespoon olive oil - Lemon wedges for serving (optional) When I create Italian wedding soup, I focus on fresh, simple ingredients. Ground turkey is a great choice for meatballs. It’s lean and packed with flavor. I add grated Parmesan cheese to the meatball mix. This gives a rich taste and binds the meat together. The chicken broth forms the soup's base. It adds depth to the flavors. Next, I chop some vegetables. Diced onion, carrots, and celery bring color and crunch. I always use fresh garlic, as it boosts the flavor. Italian seasoning adds warmth, while salt and pepper balance all the tastes. For the meatballs, I mix breadcrumbs and a beaten egg with the turkey. This helps the meatballs stay together. Spinach adds a lovely green touch. It also brings vitamins to the soup. Finally, I choose small pasta like acini di pepe or orzo. These tiny shapes soak up the broth perfectly. A drizzle of olive oil adds richness. Lemon wedges are optional but give a nice zing when you serve the soup. Using these quality ingredients makes this Italian wedding soup a hit every time! - Mixing the meatball ingredients: In a large bowl, combine 1 pound of ground turkey, 1/4 cup of grated Parmesan cheese, 1/4 cup of breadcrumbs, and 1 beaten egg. Add 2 minced garlic cloves, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Mix everything well with your hands or a spoon until fully blended. - Forming the meatballs and placement: Shape the mixture into small meatballs, about 1 inch wide. You should get around 20 meatballs. Place them on a baking sheet lined with parchment paper. This keeps them from sticking and makes for easy handling later. - Browning the meatballs in a pot: Heat 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the meatballs in batches. Avoid overcrowding the pot, as this helps them brown evenly. Cook each batch for about 5 minutes, turning them to brown all sides. Remove them from the pot and set them aside. - Proper meatball handling tips: Use a spatula or tongs to turn the meatballs gently. This prevents them from breaking apart. If they stick, let them cook a bit longer before trying to move them. - Sautéing vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the veggies are tender. Stir occasionally to avoid burning. - Adding broth and pasta: Pour in 6 cups of chicken broth and bring it to a gentle boil. Add 1/2 cup of small pasta, like acini di pepe or orzo. Cook according to the package instructions, about 8 to 10 minutes. - Incorporating meatballs and spinach: Once the pasta is cooked, return the browned meatballs to the pot. Add 4 cups of roughly chopped spinach. Let it simmer for 3 to 5 minutes, until the spinach wilts and the meatballs are heated through. Adjust the seasoning with more salt and pepper if needed. This simple process brings together flavors that make the soup delicious and comforting. Enjoy each step as you create your own version of Italian wedding soup with turkey meatballs! To make great meatballs, focus on the texture. You want them moist but firm. - Use ground turkey: It’s lean and keeps the meatballs light. - Add cheese and breadcrumbs: These help bind the meatballs and add flavor. - Mix gently: Over-mixing makes meatballs tough. Use a light hand when combining. For flavor, try these tips: - Use fresh garlic: Fresh garlic packs a punch. - Season well: Don't skip salt and pepper. They make a big difference. - Chill before cooking: Letting meatballs sit in the fridge helps them hold shape. When you brown the meatballs, avoid overcrowding the pot. This helps them get a nice brown color. - Cook in batches: Brown a few at a time for best results. - Heat the oil first: This helps the meatballs sear quickly. For the pasta, cook it until just tender. You want it al dente. - Follow package directions: This tells you the exact cooking time. - Add pasta to broth: This helps it soak up all the flavors. Season the soup well. Taste as you go. This way, you can make it just right. - Add salt gradually: It’s easy to add more, but hard to take it out. - Pepper adds warmth: A little pepper can brighten up the flavor. For extra zest, slice up a lemon. - Serve with lemon wedges: A squeeze of lemon adds freshness. - Try lemon zest: It gives a nice, bright flavor too. {{image_2}} You can change the meat in this soup for a healthier option. Using ground chicken or leaner turkey makes a lighter dish. This keeps the flavors but cuts down on fat. If you want a vegetarian option, swap the meat with beans. Chickpeas or cannellini beans work great. They add protein and make the soup hearty. The small pasta adds texture and fun. You can use acini di pepe or orzo. But feel free to explore other small pasta shapes like ditalini or stelline. Each type gives the soup a unique feel. If you need gluten-free pasta, many brands make great options. Look for rice or corn-based pasta. They cook well and taste great, too. Herbs give this soup a fresh taste. You can add basil or parsley to the broth for extra flavor. Just chop them finely and toss them in near the end. For a twist, try using different broth flavors. A vegetable broth adds a nice touch. Or use a low-sodium broth to keep it healthier. Adding a splash of lemon juice brightens the soup, too. To keep your Italian wedding soup fresh, store leftovers in the fridge. Use an airtight container. It will stay good for about 3 to 4 days. If you want to save it longer, freezing is a great option. Pour the soup into freezer-safe containers. Leave some room at the top for expansion. This method keeps it safe for about 3 months. When it’s time to enjoy your soup again, reheat it gently. The best way is to use a pot on the stove. Heat it over low heat, stirring often. This helps keep the flavors strong and the meatballs tender. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. This will help keep the texture just right. Fresh vegetables, like carrots and celery, last about a week in the fridge. Store them in the crisper drawer. Chicken broth can last much longer. If it’s canned, it’s good for a year or more in your pantry. Once opened, keep it in the fridge for about 3 to 4 days. For pasta, it can stay fresh for months if kept dry and sealed. Once cooked, use it in your soup within a few days. Italian Wedding Soup has roots in Southern Italy. Contrary to what the name suggests, it is not served at weddings. Instead, it reflects the mix of flavors from various regions. The soup combines rich chicken broth with small meatballs, greens, and pasta. Traditional ingredients often include beef, pork, or chicken for the meatballs, alongside fresh greens like escarole or spinach. This soup represents unity, blending different flavors and cultures into one dish. Yes, you can make Italian Wedding Soup ahead of time. This is great for gatherings or busy days. Prepare the soup a day before you plan to serve it. Store it in the fridge after cooking. When you are ready to eat, just heat it up. The flavors will deepen overnight. If you add the pasta just before serving, it will stay perfect and not get mushy. Yes, there are many ways to make a vegetarian version. You can use plant-based meatballs made from lentils or beans. There are also store-bought options that taste great. Swap chicken broth for vegetable broth to keep it meat-free. Add more veggies like mushrooms or zucchini for extra flavor and texture. This way, you can still enjoy the comforting warmth of Italian Wedding Soup, even without meat. We covered how to make Italian Wedding Soup, starting with key ingredients like turkey and veggies. I shared step-by-step instructions on making meatballs and soup. Tips for perfecting both were provided, along with fun variations and storage advice. This soup is tasty and flexible, perfect for everyone. Whether you want the classic or a twist, you now have what you need. Enjoy making this warm bowl of comfort!

Italian Wedding Soup with Turkey Meatballs

Warm up with a delicious bowl of Italian Wedding Soup with Turkey Meatballs! This comforting soup combines juicy turkey meatballs, fresh veggies, and tender pasta for a heartwarming meal that’s easy to make. In just 40 minutes, you can serve a wholesome dish the whole family will love.
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Ingredients
  

1 pound ground turkey

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs

1 egg, beaten

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

6 cups chicken broth

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 stalks celery, diced

4 cups fresh spinach, roughly chopped

1/2 cup small pasta (such as acini di pepe or orzo)

Lemon wedges for serving (optional)

Instructions
 

Make the Meatballs: In a mixing bowl, combine the ground turkey, grated Parmesan, breadcrumbs, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.

    Form the Meatballs: Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet-lined tray for easy handling. You should get around 20 meatballs.

      Brown the Meatballs: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown them on all sides for about 5 minutes. Remove and set aside.

        Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender.

          Add Broth and Pasta: Pour in the chicken broth and bring to a gentle boil. Add the small pasta and cook according to package instructions, usually around 8-10 minutes.

            Incorporate the Meatballs and Spinach: Once the pasta is cooked, add the browned meatballs back into the pot along with the chopped spinach. Let it simmer for an additional 3-5 minutes, or until the spinach is wilted and the meatballs are heated through.

              Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.

                Serve: Ladle the soup into bowls. Serve hot with a sprinkle of extra Parmesan cheese and a lemon wedge on the side for an added zing if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6