I’ve found the best way to curb the Sunday Scaries is making myself a big pot of homemade soup! As I stand there rolling my meatballs for my Italian Wedding Soup recipe, I’m not thinking about the pending work week, with all the meetings, emails, calls, traffic, etc, but rather perfecting the size and shape of each delicious ball. While traditional Italian Wedding Soup calls for meatballs made with beef and/or pork, I decided to lighten this recipe up by using ground turkey. I’ve found that this substitute doesn’t compromise the taste and makes me feel better when I eat 4 servings in one sitting. While it might be tempting to eat the entire pot, I suggest packaging some up for a work tomorrow… because Monday’s are rough and you deserve a tasty lunch!
Italian Wedding Soup with Turkey Meatballs
Ingredients
Turkey Meatballs
- 1 lb Lean Ground Turkey
- 1/2 cup Italian Bread Crumbs
- 1/4 cup chopped fresh basil
- 1/2 tsp dried oregano
- 1/2 cup finely shredded or gratted parmesan
- 1 egg
- 1 tbsp olive oil
- salt and pepper
Soup
- 1 tbsp olive oil
- 1 1/4 cups carrots, diced
- 1 medium onion, diced
- 3/4 cup celery, diced
- 4 cloves minced garlic
- 8 cups chicken broth
- 1 cup Acini De Pepe Pasta or Orzo
- 6 ozs Fresh Spinach, chopped
- Parmesan for serving
Instructions
Meatballs
-
In a large mixing bowl, combine the ground turkey, bread crumbs, parmesan cheese, basil, oregano, salt, pepper, and egg. Mix together using your hands so the ingredients seems evenly distributed amongst the ground turkey.
-
Shape the turkey mixture into small balls, about 3/4 inch thick and transfer to a large plate.
-
Heat 1 tbsp of olive oil in a non stick skillet over medium heat. Add half the meatballs and cook until browned, about 4-6 minutes. The meatballs won't be cooked through, they will finish cooking once added to the soup. Repeat process with other meatballs.
Soup
-
While the meatballs are browning, heat 1 tbsp olive oil over medium heat in a large soup pot. Add the chopped onions, celery, and carrots. Season with salt and pepper. Sautee for about 6 minutes until the veggie have softened. Add the minced garlic and continue to cook for another 2 minutes.
-
Add the chicken broth and bring to a boil. Season with salt and pepper to taste.
-
Once boiling, add the pasta and meatballs to the broth. Cook for 10 minutes or so until the pasta is completely cooked. Finally, add the chopped spinach and cook for another 2-3 minutes.
-
Remove from heat and serve immediately with parmesan cheese and crusty bread.
