Italian Wedding Soup with Tiny Meatballs

• 1 pound ground turkey
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 6 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup fresh parsley, chopped
• 1 cup small pasta (like acini di pepe)

Steps

1. 1 In a bowl, mix turkey, 2 tablespoons Parmesan, egg, parsley, oregano, salt, and pepper gently. Form into tiny meatballs.
2. 2 Bring chicken broth to a simmer in a large pot.
3. 3 Add onions and garlic to the broth and cook until softened.
4. 4 Gently drop meatballs into the simmering broth. Cover and cook for 15 minutes.
5. 5 Stir in spinach, parsley, and pasta. Cook until pasta is tender, about 8-10 minutes.
6. 6 Serve hot, garnished with remaining Parmesan.

Equipment

• Large pot
• Measuring cups and spoons
• Wooden spoon

Variations

• Add diced carrots and celery for extra veggies.
• Use ground chicken for a richer flavor.

Substitutions

• Substitute ground beef for turkey if preferred.
• Use kale instead of spinach for a heartier texture.

Pairings

• A crusty baguette
• Light white wine

Nutrition

Tips

• Use fresh herbs for the best flavor.
• Don't overmix the meatballs to keep them tender.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with warm crusty bread.
• Perfect alongside a simple green salad.

FAQ