Description
Light yet deeply flavorful, this Italian Wedding Soup swaps beef for tender baked turkey meatballs and simmers them in a savory chicken broth with pastina and greens. It’s rustic comfort in a bowl — simple, satisfying, and just a little elegant.
Ingredients
MEATBALLS
- 1 lb ground turkey (85% lean)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Italian seasoned or plain + herbs)
- 1 egg
- 1 clove garlic, grated
- 1 small shallot or 2 tbsp onion, grated or finely minced
- 2 tbsp chopped parsley
- 1 tsp lemon zest
- 1 tsp Italian seasoning (or ½ tsp oregano + ¼ tsp thyme)
- 1 tbsp olive oil
- 1 tbsp milk or chicken broth
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
SOUP
- 1 tbsp olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 8 cups good quality chicken stock (homemade or elevated )
- 3/4 cup pastina, orzo, or ditalini
- 4 oz baby spinach or chopped escarole
- Salt and pepper, to taste
- Freshly grated Parmesan, for serving
- Optional: squeeze of lemon and extra chopped parsley for garnish
Instructions
MEATBALLS
- Preheat oven to 400°F . Line a baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients just until mixed — don’t overwork.
- Roll into 1-inch balls (about 25–30) and arrange on the baking sheet.
- Brush or mist lightly with olive oil and bake 12–15 minutes, until lightly golden and just cooked through.
BUILD THE BROTH BASE
- In a large soup pot, heat olive oil over medium heat.
- Add onion, carrot, and celery; sauté for 5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Deglaze with white wine, scraping up any browned bits. Simmer 1–2 minutes.
SIMMER SOUP
- Pour in the chicken stock and bring to a gentle boil.
- Add the baked meatballs and pastina. Reduce heat and simmer 10–12 minutes, until the pasta is tender and the meatballs are infused with flavor.
- (Optional: drop in a Parmesan rind while simmering for an extra layer of richness — remove before serving.)
FINISH AND SERVE
- Stir in spinach until wilted, 1–2 minutes.
- Taste and season with salt, pepper, and a squeeze of lemon.
- Ladle into bowls, top with Parmesan, and finish with a drizzle of olive oil or sprinkle of fresh herbs.