Mini Turkey Meatball Italian Wedding Soup
Bite-sized turkey meatballs in a hearty veggie packed broth. This is one of my favorite soups to make for a comforting weekend lunch. Small cut veggies and mini meatballs together with acini de pepe, a very small pasta, make for the absolute perfect spoonful every time. I love using ground turkey in this soup because it makes the meatballs so tender.
Ingredients for Mini Turkey Meatball Italian Wedding Soup
- Olive Oil
- Onions, Carrots, Celery – diced small
- Low-Sodium Chicken Broth – use low sodium and season to taste before serving
- Bay Leaves – use dried bay leaves and remove before serving
- Acini de Pepe Pasta – Acini de Pepe is a very small pasta that’s perfect for soups. Any small pasta shape will work.
- Ground Turkey – use the 93/7 ground turkey for the perfect tender meatballs
- Baby Spinach – I prefer to drop the small baby spinach leaves in whole instead of chopping them. They will wilt down quickly, and chopping them will tint the soup green.
- Garlic – Two cloves, very finally minced. These will be combined with the ground turkey for the meatballs.
- Egg – one egg, lightly beaten to add to the meatball mixture. This helps keep the meatballs shaped.
- Italian Bread Crumbs – traditional bread crumbs, not the Panko style.
- Parmesan Cheese – Grated or shredded will work fine. Save some extra for topping the soup before serving.
- Kosher Salt and Pepper – season soup to taste before serving.
- Fresh Parsley – for serving
What to Serve with Italian Wedding Soup
- Garlic Parmesan Breadsticks
- Simple Side Salad
- Grilled Cheese Sandwiches
- Keep the pot covered when not adding ingredients. This will help the soup heat faster and avoid the stock reducing and getting too salty.
- Rolling the meatballs is the longest part of this soup making process. I prefer to roll the meatballs before starting the soup so I can have everything ready to go. If you have a helper or two, they can be done in just a few minutes.
- For the perfect size mini meatballs, use a 1/2 tablespoon measuring spoon to portion the meat mixture and roll gently into meatballs.
- To keep meatballs tender, use a fork to combine the ground turkey, garlic, breadcrumbs, parmesan, and egg. Don’t overmix the meat and don’t compress the meatballs when forming.
- The meatballs are cooked right in the flavor packed broth, no need to brown them ahead.
Mini Turkey Meatball Italian Wedding Soup - a hearty, easy to make soup with homemade tender turkey meatballs and lots of veggies.
- 1 pound ground turkey 93/7
- 2 cloves garlic finely minced
- 1 egg lightly beaten
- 1/2 cup Italian bread crumbs
- 1/2 cup parmesan cheese grated
- Salt and Pepper
- 2 tablespoons olive oil
- 1 cup onions diced small
- 1 cup carrots diced small
- 1 cup celery diced small
- 2 quarts low sodium chicken broth
- 2 bay leaves
- 1 cup acini di pepe or other very small pasta
- 3 cups baby spinach
- Salt and Pepper
- fresh parsley for garnish
In a medium sized bowl, combine ground turkey, garlic, egg, Italian bread crumbs, parmesan cheese, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Use a 1/2 tablespoon to measure meat mixture and gently roll into meatballs.
Heat olive oil in dutch oven. Add onions, carrots, and celery, season lightly with salt and pepper, and sauté over medium heat just until they start to soften. Add chicken broth to pot. Cover and bring to a simmer.
Once broth is simmering, carefully drop meatballs into hot broth and stir. Let mixture come back up to a simmer, then add pasta. Cover and cook for about 10 minutes or until meatballs are cooked through and pasta is tender. Stir in spinach and adjust seasoning. Top with fresh parsley and more parmesan cheese.
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