Description
This Mini Turkey Meatball Italian Wedding Soup is a hearty and comforting dish featuring tender turkey meatballs baked to perfection, simmered in a flavorful chicken broth with vegetables, pasta, and fresh spinach. Perfect for a wholesome family meal, it combines classic Italian flavors with a healthy twist.
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:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cups low-sodium chicken broth
- 1/2 cup small pasta (such as orzo or acini di pepe)
- 2 cups fresh spinach, chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix thoroughly until well combined to ensure even flavor throughout the meatballs.
- Shape and Bake Meatballs: Roll the turkey mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes, or until the meatballs are golden brown and cooked through.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery; sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring it to a simmer. Add the baked turkey meatballs and small pasta to the pot. Let everything simmer together for 10-12 minutes, or until the pasta is tender.
- Add Spinach: Stir in the chopped fresh spinach and cook for an additional 2 minutes until the spinach is wilted and well incorporated into the soup.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra grated Parmesan cheese if desired.
Notes
- For extra flavor, you can add a splash of lemon juice or a pinch of red pepper flakes when serving.
- Use gluten-free breadcrumbs and pasta if gluten intolerance is a concern.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- To save time, you can prepare meatballs a day ahead and bake just before making the soup.
