Italian Wedding Soup
Italian Wedding Soup
Ingredients
Meatballs
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped fine
- 1/3 cup parmesan cheese
- 1 pound ground turkey
Soup
- 1 tablespoon olive oil
- 1 yellow onion, chopped small
- 2 cups carrots, chopped- about 2 large carrots
- 1 1/2 cup celery, diced- about
- 3 ribs
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth, low-sodium
- 5 cups kale, roughly chopped
- 3 tablespoons fresh thyme, minced or 1 1/2 teaspoons dried
- 1/2 cup small pasta- acini de pepe, pastina, pearl couscous, orzo, or ditalini
- 1/2 cup fresh parsley, minced
- Garnish with fresh lemon, grated parmesan, Aleppo or red pepper flakes
Instructions
- 1
Beat the egg with a fork in a medium bowl, stir in the bread crumbs. Add in garlic powder, onion powder, nutmeg, parsley, and parmesan. Mix together and fold in the meat.
- 2
Hold a palm-sized portion of the mixture in your non-dominant hand. Pinch off about a teaspoon of meat and gently roll it between your fingers to form small meatballs. Keeping some of the mixture in your hand makes this quicker and easier, and helps keep the meatballs a similar size. You will get about 80 cute little marble sized meatballs. It takes some time but so worth it!
- 3
In your large pot or Dutch oven add olive oil and sear the meatballs over medium-high heat in batches. It is good to do this in the pot you are making the soup in to collect all the flavor.
- 4
Add olive oil, onion, carrots, celery, garlic, salt, and pepper. Cook over medium heat, stirring often for 5 minutes.
5 min - 5
Add broth, meatballs, kale, thyme, and pasta. Cook for 10 minutes over medium-low heat until pasta is al dente. Stir in the parsley.
10 min - 6
Add salt, pepper, and fresh lemon juice to taste. Serve with grated Parmesan and Aleppo flakes or red pepper flakes.
Meatballs
Soup
Nutrition
Per serving
