Made with homemade turkey meatballs, tiny pasta, and dark leafy greens, Italian Wedding Soup is simple yet flavorful. Ready in just 30 minutes!
Ingredients
For the meatballs:
- 20 oz ground turkey breast, 99% lean (1.3 lb total)
- 1/4 cup seasoned whole wheat breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup parsley (finely chopped)
- 1 large egg
- 1/4 cup onion (minced)
- 1 clove garlic (minced)
- 1/4 teaspoon kosher salt
For the soup:
- 1/2 tablespoon olive oil
- 1 small onion (minced)
- 2 small carrots (finely diced)
- 8 cups low-sodium chicken broth
- Parmesan cheese rind (optional)
- 1 16-ounce head escarole (fresh spinach or any dark leafy green, chopped)
- fresh cracked pepper (to taste)
- 3 ounces uncooked acini di pepe (or orzo, ditalini, or small gluten-free pasta shape (about 1/2 cup))
Instructions
Stove Directions:
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Heat a large pot over medium-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered.
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Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
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Form small meatballs, about 1 tbsp each, you’ll get about 40. Place them on a sheet pan and broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes.
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When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole.
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Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.
Instant Pot Directions:
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Press saute and add the oil, onions and carrots. Saute 4 to 5 minutes, stirring then press cancel and pour the chicken broth and Parmesan cheese rind, if using to the pot. Cover and cook high pressure 10 minutes to bring it to a boil. Quick or natural release.
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Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
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Form small meatballs, about 1 tbsp each, you’ll get about 40.
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When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole. Add fresh pepper, adjust salt as needed, cover and cook high pressure about 5 minutes, quick release. Remove the parmesan cheese rind and serve.
Notes
Makes 12 cups.
Nutrition
Serving: 11/2 cups, Calories: 167kcal, Carbohydrates: 12g, Protein: 22g, Fat: 3g, Saturated Fat: 0.8g, Cholesterol: 25mg, Sodium: 647.5mg, Fiber: 2.5g, Sugar: 0.5g
– W-W Points: 2
