Super-simple soup from scratch that’s super-charged with flavour.
Wedding Soup or Italian Wedding Soup is an Italian-American staple. The word ‘wedding‘ relates to the perfect partnership between the meat and the vegetables in this timeless soup. The traditional version is made with beef or veal and escarole, but you can use kale, spinach, chard, collards, even broccoli greens. I decided to use turkey in my meatballs and pair it with delicate baby spinach. It usually has tons of parmesan cheese in the broth as well, I choice to tuck mine away inside the meatballs and keep the broth clear.
I first created this recipe back in 2014 and it appeared in the Fall issue of EatInEatOut™ magazine. I still love it! The meatballs are the best I have ever tasted, so incredibly tender and moist you just have to try them. This Turkey Meatball Italian Wedding Soup is the perfect comfort food on a cold winter day, and it’s just a slurp away…
Usually meatballs are browned and cooked through before adding them to the broth. You can do that if you like, however I urge you to try this poaching method. The meatballs may not have the colour you’re used to, but the soft, delicate, moist texture will win you over. Trust me.
I used Israeli couscous in my photos, which I think is actually a very tiny pasta? I have also tried quinoa and pearl barley, both work really well. You are going to love this soup, everyone does… both the adults and the kids. Enjoy!
Turkey Meatball Italian Wedding SoupEMAIL Recipe Share on Facebook
- 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
- 2/3 cup Israeli couscous or orzo pasta
- 2 cups baby spinach or baby kale
- salt and pepper to taste
- In a large bowl, combine turkey, egg, panko, cheese, Worcestershire sauce, basil, salt and pepper. Form into 1/2 inch meatballs.
- 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.
- 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.
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