Description
This Mini Turkey Meatball Italian Wedding Soup is a comforting and wholesome dish featuring tender turkey meatballs baked to perfection and simmered in a flavorful chicken broth with vegetables, pasta, and fresh spinach. It’s a healthier twist on a classic Italian soup, perfect for a family meal or cozy dinner.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Soup
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cups low-sodium chicken broth
- 1/2 cup small pasta (such as orzo or acini di pepe)
- 2 cups fresh spinach, chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix everything thoroughly until well combined to form the meatball mixture.
- Shape and Bake Meatballs: Roll the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes until the meatballs are golden brown and cooked through.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery, sautéing for 5-7 minutes until the vegetables soften and become fragrant.
- Add Broth, Meatballs, and Pasta: Pour in the low-sodium chicken broth and bring it to a gentle simmer. Add the baked turkey meatballs and small pasta to the pot. Let it cook for 10-12 minutes until the pasta is tender and fully cooked.
- Incorporate Spinach: Stir in the chopped fresh spinach and cook for an additional 2 minutes until the spinach wilts into the soup.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with extra grated Parmesan cheese if desired for added richness.
Notes
- For gluten-free, use gluten-free breadcrumbs and pasta.
- You can substitute ground turkey with ground chicken or lean beef if preferred.
- If preferred, cook meatballs fully in the pan instead of baking.
- Use low-sodium chicken broth to control the salt content effectively.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
