Description
Made with homemade turkey meatballs, tiny pasta, and dark leafy greens, Italian Wedding Soup is simple yet flavorful. Ready in just 30 minutes!
Equipment
Dutch Oven or large pot
Ingredients
For the Meatballs:
20ozground turkey breast 99% lean, 1.3 lb total
1/4cupseasoned whole wheat breadcrumbs
1/4cupgrated parmesan cheese
1/4cupparsley, finely chopped
1largeegg
1/4cuponion, minced
1clovegarlic, minced
1/4teaspoonkosher salt
For the soup:
1/2tablespoonolive oil
1smallonion, minced
2smallcarrots, finely diced
8cupslow-sodium chicken broth
Parmesan cheese rind, optional
116 oz head escarole, fresh spinach, or any dark leafy green, chopped
fresh cracked pepper, to taste
3ouncesuncooked acini di pepe, or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup)
Instructions
Stove Directions:
- Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered.
- Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you’ll get about 40. Place them on a sheet pan and broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes.
- When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole.
- Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.
Instant Pot Directions:
- Press saute and add the oil, onions and carrots. Saute 4 to 5 minutes, stirring then press cancel and pour the chicken broth and Parmesan cheese rind, if using to the pot. Cover and cook high pressure 10 minutes to bring it to a boil. Quick or natural release.
- Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you’ll get about 40.
- When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole. Add fresh pepper, adjust salt as needed, cover and cook high pressure about 5 minutes, quick release. Remove parmesan cheese rind and serve.
Last Step:
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