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Turkey Meatball Italian Wedding Soup

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  • 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.