Italian Wedding Soup with Turkey Meatballs Recipe

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Italian-American in origin, this soup was really misnamed. “Wedding soup” is a mistranslation of the Italian language for 'minestra maritata', a reference to the fact that greens and meat go well together. (Well that’s a good marriage isn’t it?) I looked at several recipes of this popular soup, selected aspects of a few, added some of my own, and really liked the results! There are subtle layers of flavor going on here: the aromatic broth with its mirepoix of carrots, celery and onions. Then the meatballs ~ these babies take your food palate to a delightful level!

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $1.01 view details
  • MEATBALLS:
  • 10 ounces ground turkey
  • 1 clove garlic, minced
  • 1/8 cup snipped fresh parsley
  • ½ egg, slightly beaten (beat an egg and save half for another use. Or just double the recipe and don’t fool with that!)
  • 2 tablespoons Italian seasoned bread crumbs (I substituted regular bread crumbs with a small pinch each of Italian seasoning and garlic powder)
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 teaspoon sage
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/8 teaspoon crushed fennel seed
  • SOUP BASE:
  • 1 tablespoon olive oil
  • 1/4 cup onions, finally diced
  • ½ cup carrots, finally diced
  • 1/3 cup celery, finely diced
  • 6 cups low-sodium chicken stock or broth
  • ½ cup orzo pasta, dry (or acini de pepe, or other small size pasta that cooks in about 8 minutes)
  • 2 cups fresh spinach, thinly sliced with stems trimmed
  • Extra Parmesan cheese fresh shaved for garnish

Directions

  1. Place ground turkey, garlic, parsley, egg, bread crumbs, Parmesan cheese, sage, salt, pepper and fennel seed in mixing bowl and combine well. Form into about 36 meatballs 3/4" diameter. (Don’t be daunted by rolling such tiny balls; it takes only about 5 minutes and all the while you can daydream about how delicious they’ll be!)
  2. Heat olive oil in 4 ½ quart soup pot over medium heat. Add onions, carrots and celery and cook until softened about 5 minutes, stirring.
  3. Add chicken stock to vegetables and bring to a boil. Add meatballs carefully, reduce heat to maintain a slow boil, and cook 3 minutes.
  4. Add pasta and continue cooking for 7 more minutes, stirring occasionally.
  5. Add spinach and cook 1 minute more just to wilt.
  6. Serve in individual bowls and pass extra shaved Parmesan cheese for garnish.
  7. Yield: 4 main dish servings, or 6-8 small bowls.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 345g
Recipe makes 6 servings
Calories 262  
Calories from Fat 96 37%
Total Fat 10.71g 13%
Saturated Fat 2.9g 12%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 777mg 32%
Potassium 477mg 14%
Total Carbs 19.65g 5%
Dietary Fiber 2.4g 8%
Sugars 1.57g 1%
Protein 20.59g 33%
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Comments

  • Chef Wannabee
    March 21, 2012
    This soup was so yummy! I loved, loved, loved, the meatballs... an excellent all around anytime soup - not just for weddings - try it, you'll keep coming back for more, so it would not be a bad idea to make that double batch.

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