Italian Wedding Soup is a delicious and hearty soup, that’s filling enough to be served as a main course. Here it’s been made it a little healthier, by swapping in ground turkey in the meatballs, and by adding lots of veggies.
- 10 cups of chicken broth, homemade or store bought
- Rind from a wedge of Parmesan or Romano cheese
- 1 Tbsp grated lemon zest
- 1/2 cup of grated Parmesan or Romano cheese
- 1 clove of minced garlic
- 1 tsp of dried oregano
- 2 tsp dried basil
- 1 tsp kosher salt A few grinds of fresh pepper
- 1 egg
- 1 pound (454gr) of ground turkey
- 1 cup of finely chopped carrots
- 1 cup of finely chopped celery
- 1/2 cup of tiny pasta, such as Acini de Pepe or orzo
- 2 cups of packed fresh baby spinach (this is about 2 good handfuls)
- Salt and pepper, to taste
In a large stock pot, bring broth to a boil, then reduce the heat. Add the Parmesan rind, cover and gently simmer. Stir occasionally to make sure the rind isn’t sticking to the bottom of the pot.
While the broth simmers, make the meatballs. In a large bowl, whisk together the lemon zest, Parmesan, garlic, oregano, basil, salt, pepper and egg. Add the ground turkey, and mix with your hands until the lemon zest mixture is evenly distributed throughout the ground meat. Using finger tips, gently form the turkey mixture into 1/2” balls. (Don’t roll or compact the meatballs too much, or they’ll be hard and tough). Drop the meatballs gently into the simmering broth. Add the carrots and celery to the broth and stir. Simmer for 5 minutes, then add the pasta. Simmer and stir occasionally, until the meatballs and pasta are cooked through, about 10 minutes. Add the spinach and simmer until wilted. Remove the Parmesan rind and taste the broth. Add salt and pepper to taste.
*How much salt you will need will depend on the original salt content of your broth and personal preference. Serve topped with additional grated Parmesan or Romano