Italian Wedding Soup with Tiny Meatballs

• 1 pound ground turkey
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 6 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups baby spinach leaves
• 1/2 cup chopped fresh parsley
• 1/2 cup small pasta (like acini di pepe or orzo)
• 2 tablespoons olive oil

Steps

1. 1 In a medium bowl, mix turkey, Parmesan, breadcrumbs, egg, 1 tablespoon parsley, oregano, salt, and pepper until just combined. Form into tiny meatballs, about 1 inch each.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened, about 3 minutes.
3. 3 Add the meatballs to the pot, browning them slightly on all sides. Do not overcrowd; work in batches if needed.
4. 4 Pour in the chicken broth and bring to a gentle boil.
5. 5 Stir in the pasta and cook until al dente, about 8 minutes.
6. 6 Add spinach and remaining parsley, cooking just until spinach is wilted.
7. 7 Serve hot, garnished with additional Parmesan if desired.

Equipment

• Large pot

Variations

• For a heartier version, add diced potatoes to the broth before cooking the meatballs.

Substitutions

• Substitute ground turkey with ground chicken or beef for different flavor profiles.

Pairings

• Pairs well with a simple Caesar salad and garlic bread.

Nutrition

Tips

• Keep your meatballs small to ensure they cook through quickly and evenly.
• For a richer broth, sauté the vegetables longer to develop deeper flavors.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with crusty bread and a side salad for a complete meal.

FAQ