Turkey Meatball Italian Wedding Soup
Serves: Serves 6-8
  • 1 lb ground turkey
  • 1 egg, beaten
  • ½ cup panko breadcrumbs or cooked quinoa
  • ½ cup Parmesan cheese, grated
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp fresh parsley or basil, chopped
  • ¼ tsp salt and pepper
  • 1 Tbsp canola oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1 Tbsp garlic, chopped
  • 8 cups poultry stock
  • ⅔ cup Israeli couscous or orzo pasta
  • 2 cups baby spinach or baby kale
  • salt and pepper to taste
  1. In a large bowl, combine turkey, egg, panko, cheese, Worcestershire sauce, basil, salt and pepper. Form into ½ inch meatballs.
  2. In a Dutch oven over medium-high heat, add canola oil, onion, celery, carrot and garlic. Sauté for 5-8 minutes, Add stock and bring to boil. Drop in raw meatballs, reduce heat to medium, simmer, covered, for 10 minutes until meatballs are cooked. Remove meatballs and set aside.
  3. Bring liquid back to a boil and add couscous, lower heat to medium and simmer for 7-10 minutes. Stir in spinach and cooked meatballs, simmer to heat through. Season to taste and serve sprinkled with additional grated Parmesan cheese.
Recipe by Eat In Eat Out at https://eatineatout.ca/turkey-meatball-italian-wedding-soup/