Description
This is the best Italian Wedding Soup with Turkey Meatballs! It's made with homemade mini turkey meatballs, pasta, vegetables, and a deliciously flavored broth. It's a simple recipe that comes together in less than an hour. Perfect for those cozy winter nights.
Ingredients
Scale
For the Meatballs
- 1/2 pound ground turkey
- 1/2 pound mild italian chicken sausage, casing removed
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 large egg
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
For the Soup
- 1 tablespoon extra virgin olive oil
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 8 cups low sodium chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/2 cup acini di pepe pasta
- 3 cups baby spinach, roughly chopped
- 1 tablespoon parsley (fresh or dried)
- juice of 1/2 lemon
- salt and pepper, to taste
- freshly shredded parmesan cheese, for serving (optional)
Instructions
- Prepare the meatballs. In a large bowl, combine the ground turkey, chicken sausage, breadcrumbs, grated parmesan cheese, egg, parsley, garlic powder, salt and pepper. Using your hands, mix until combined. Form into 1" meatballs and set aside. You should get 40-50 meatballs.
- Sauté the vegetables. Heat oil in a large pot or dutch oven over medium heat. Add carrots, celery, and onion. Stirring occasionally, cook about 4-5 minutes until tender. Add garlic and cook for 1 more minute until fragrant.
- Bring to a boil then simmer. Stir in the chicken broth, bay leaf, and thyme. Increase the heat to bring to a boil. Once boiling, gently drop in the turkey meatballs. Simmer for 4-5 minutes. Add in the acini di pepe pasta and simmer for 10 minutes. Remove the bay leaf. Stir in the baby spinach, parsley, and lemon juice. Cook 2 more minutes until spinach is wilted.
- Serve. Season with salt and pepper, to taste. Serve warm with freshly grated parmesan cheese (if desired).
Notes
Tip for forming the meatballs: Wet your hands with cold water so the meat won't stick to them. It'll make it easier to form the meatballs.
Tip for storing: Strain out the broth and store separately, since the pasta may soak up the broth and become soggy. Cool then refrigerate in airtight containers for 3-4 days.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 bowl
- Calories: 248
- Sugar: 3.2 g
- Sodium: 678.9 mg
- Fat: 10 g
- Saturated Fat: 2.6 g
- Carbohydrates: 21.9 g
- Fiber: 2.4 g
- Protein: 20.2 g
- Cholesterol: 64.4 mg