Mini Turkey Meatball Italian Wedding Soup Recipe
If you’re craving a comforting, hearty, and utterly delicious soup that lights up the day with every spoonful, you’ve got to try this Mini Turkey Meatball Italian Wedding Soup Recipe. It perfectly balances tender turkey meatballs with fresh veggies, delicate pasta, and bright spinach, all simmered in a flavorful broth. This recipe is not only satisfying but also wonderfully simple to make, making it a favorite for cozy dinners or anytime you want warm, wholesome goodness in a bowl.
Ingredients You’ll Need
Every ingredient in this Mini Turkey Meatball Italian Wedding Soup Recipe plays a crucial role, creating a medley of textures and flavors that come together effortlessly. From the lean turkey providing protein to fresh vegetables adding crunch and color, each component builds the soul of this soup.
- Ground turkey: The base for your mini meatballs, lean and perfect for lighter, tender bites.
- Breadcrumbs: Helps bind the meatballs so they stay juicy and hold their shape.
- Grated Parmesan cheese: Adds a savory, nutty depth to the meatballs and a hint of Italian flair.
- Large egg: Acts as a natural binder to keep the meatballs succulent.
- Garlic, minced: Infuses aromatic, comforting notes throughout the meatballs and soup.
- Dried Italian seasoning: Brings a blend of herbs like oregano and basil that are classic in Italian cooking.
- Salt and pepper to taste: Essential seasonings that enhance every flavor in the soup.
- Low-sodium chicken broth: The flavorful liquid base that ties all the ingredients together without overpowering.
- Carrots, diced: Add a sweet crunch and vibrant orange color to the broth.
- Celery, diced: Provides an aromatic freshness and a slight savoriness.
- Small pasta (orzo or acini di pepe): Perfect petite shapes that swim beautifully in the soup and compliment the meatballs.
- Fresh spinach, chopped: Offers a pop of green, nutrients, and a tender finish in the last few minutes of cooking.
- Olive oil: For sautéing vegetables and adding richness without heaviness.
How to Make Mini Turkey Meatball Italian Wedding Soup Recipe
Step 1: Prepare and Bake the Mini Turkey Meatballs
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything well until fully combined but don’t overwork the mixture, which keeps the meatballs tender. Next, roll the mixture into small 1-inch meatballs and place them spaced apart on the baking sheet. Bake for about 15 to 18 minutes until golden brown and cooked through. Baking instead of frying makes this recipe lighter but equally flavorful.
Step 2: Sauté the Vegetables
While the meatballs bake, heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté these vegetables for 5 to 7 minutes until they become nice and soft with a subtle sweetness that forms the base flavor for your soup. These aromatic vegetables bring a layer of complexity and body to your broth, so be patient as they do their magic.
Step 3: Simmer the Soup
Once the vegetables are tender, pour in the chicken broth and bring everything to a gentle simmer. Add the baked turkey meatballs and your choice of small pasta—like orzo or acini di pepe—right into the pot. Let it simmer for 10 to 12 minutes or until the pasta reaches a perfect tenderness. This simmering step helps all the flavors mingle together beautifully and ensures the meatballs stay juicy inside the flavorful broth.
Step 4: Add the Spinach
Stir in the fresh chopped spinach and cook for just another 2 minutes until it wilts slightly, brightening the soup with its fresh green color and nutrients. This last addition balances the heartiness of the meatballs and pasta with a tender, leafy texture.
Step 5: Final Seasoning and Serve
Taste the soup and adjust the salt and pepper as needed to bring out the flavors to your liking. Ladle the soup into bowls, and if you want to add a little extra cheesiness, sprinkle some additional grated Parmesan on top. This final touch makes the presentation inviting and flavors even richer.
How to Serve Mini Turkey Meatball Italian Wedding Soup Recipe
Garnishes
To elevate your soup presentation, fresh Parmesan shavings or a sprinkle of freshly chopped parsley work wonders. A drizzle of good quality olive oil right before serving adds a subtle, fruity richness. These simple garnishes not only look gorgeous but enhance the taste profiles of the soup.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic breadsticks that soak up the flavorful broth. A light mixed green salad with a tangy vinaigrette provides a fresh counterpart to the rich soup, making it an ideal meal combo.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, homey vibe, or try individual mini crocks for a charming dinner party touch. For something fun, offer grated Parmesan and crushed red pepper flakes on the side so guests can customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Turkey Meatball Italian Wedding Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. It maintains its vibrant flavors and is perfect for a quick reheat when time is short.
Freezing
If you want to freeze this soup, store it in a freezer-safe container or bag, leaving some space for expansion. It freezes well for up to 3 months, making it an excellent option for meal prepping or busy days when you want comfort in a flash.
Reheating
When reheating, warm the soup gently on the stove over medium heat to preserve the texture of the meatballs and pasta. Stir occasionally, and add a splash of broth or water if it has thickened too much. Avoid microwaving at high heat to keep everything tender and flavorful.
FAQs
Can I use ground chicken or beef instead of turkey?
Absolutely! Ground chicken or lean beef are great substitutes, but ground turkey keeps the meatballs light and moist, which is why it’s ideal in this Mini Turkey Meatball Italian Wedding Soup Recipe.
What pasta works best in this soup?
Small pasta shapes like orzo or acini di pepe are classic choices because they meld beautifully into the soup without overpowering the mini meatballs or broth.
Can I make the meatballs ahead of time?
Yes! You can prepare and bake the meatballs a day ahead to save time. Store them in the refrigerator and add them to the broth when you’re ready to make the soup.
Is this soup freezer-friendly?
Definitely. The Mini Turkey Meatball Italian Wedding Soup Recipe freezes well, making it a fantastic make-ahead meal that keeps its flavor and texture after thawing.
How can I make this soup lower in carbs?
To reduce carbs, simply omit the pasta or substitute it with spiralized zucchini or cauliflower rice for a veggie-packed twist.
Final Thoughts
This Mini Turkey Meatball Italian Wedding Soup Recipe is one of those wonderful dishes that feels like a warm hug in a bowl. It’s easy to make, full of fresh ingredients, and packed with flavor, perfect for whipping up on any day you want to feel nurtured by your food. I can’t wait for you to try it and discover how quickly it becomes a beloved staple in your kitchen too.
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Mini Turkey Meatball Italian Wedding Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Mini Turkey Meatball Italian Wedding Soup is a comforting and wholesome dish featuring tender turkey meatballs baked to perfection and simmered in a flavorful broth with fresh vegetables and pasta. A lighter twist on the classic wedding soup, it combines lean ground turkey, vibrant spinach, and delicate pasta for a satisfying meal perfect for any occasion.
Ingredients
Meatballs
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Soup
- 6 cups low-sodium chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 1/2 cup small pasta (such as orzo or acini di pepe)
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
Instructions
- Preheat Oven and Prepare Meatballs: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Meatball Ingredients: In a large bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix everything thoroughly until well combined to ensure your meatballs hold together and have balanced flavors.
- Shape and Bake Meatballs: Roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes or until they are golden brown and cooked through, which ensures juicy and flavorful meatballs without frying.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery, cooking for 5-7 minutes until the vegetables are softened and fragrant to build the soup’s flavor base.
- Add Broth, Meatballs, and Pasta: Pour the low-sodium chicken broth into the pot and bring it to a gentle simmer. Add the baked turkey meatballs and the small pasta, simmering for 10-12 minutes until the pasta is tender but not mushy.
- Incorporate Spinach: Stir in the chopped fresh spinach and cook for another 2 minutes until the spinach wilts and integrates into the soup, adding a pop of color and nutrients.
- Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot with an optional garnish of extra grated Parmesan cheese for added richness and presentation.
Notes
- For a gluten-free version, substitute regular breadcrumbs and pasta with gluten-free alternatives.
- Using low-sodium broth allows better control over the saltiness of the soup.
- Feel free to swap ground turkey with ground chicken or lean beef if preferred.
- For added flavor, you can sauté a pinch of red pepper flakes with the vegetables for a mild kick.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Italian
