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
Scale
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
