Description
This Mini Turkey Meatball Italian Wedding Soup is a comforting and healthy twist on the classic Italian wedding soup. Featuring tender turkey meatballs baked to perfection and simmered in a savory broth with fresh vegetables, small pasta, and spinach, this soup is perfect for a cozy meal. It’s low in fat and packed with protein and flavor, making it a wholesome choice for the whole family.
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 the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Meatball Mixture: In a large bowl, combine the ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated to form a cohesive mixture.
- Form and Bake Meatballs: Shape the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet. Bake in the oven for 15-18 minutes, or until the meatballs are golden brown and cooked through.
- Sauté Vegetables: While the meatballs are baking, heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing for 5-7 minutes until the vegetables soften and become fragrant.
- Simmer Soup Base: Pour in the chicken broth and bring the mixture to a simmer. Then add the baked meatballs and small pasta to the pot. Allow the soup to simmer for 10-12 minutes, or until the pasta is tender and cooked through.
- Add Spinach and Finish: Stir in the chopped fresh spinach and cook for an additional 2 minutes until the spinach wilts and blends into the soup.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper if needed. Serve the soup hot, garnished with additional grated Parmesan cheese if desired for extra flavor.
Notes
- For a gluten-free option, substitute the breadcrumbs and pasta with gluten-free versions.
- Use fresh Parmesan cheese for the best flavor impact.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Ground turkey breast can be used for a leaner option, though the meatballs may be less moist.
- If you prefer, you can brown the meatballs in a skillet instead of baking.
