Description
A comforting and hearty soup featuring mini turkey meatballs, vegetables, pasta, and fresh spinach in a flavorful broth, topped with grated Parmesan. This Mini Turkey Meatball Italian Wedding Soup is a twist on the classic recipe, perfect for a cozy dinner.
Ingredients
For the meatballs:
- 1 lb ground turkey
- ¼ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
For the soup:
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 8 cups low-sodium chicken broth
- ¾ cup small pasta (like acini di pepe or orzo)
- 5 oz fresh baby spinach
- salt and pepper to taste
- extra grated Parmesan for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the meatballs: In a large bowl, mix together all meatball ingredients until well combined. Roll into small, 1-inch meatballs and place on the baking sheet. Bake for 12 to 15 minutes or until cooked through and lightly browned.
- Prepare the soup: Meanwhile, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened. Add garlic and cook for 1 more minute. Pour in the chicken broth and bring to a boil. Stir in the pasta and cook until just tender. Add the baked meatballs and spinach, reduce heat, and simmer until the spinach wilts. Season with salt and pepper to taste. Serve hot with grated Parmesan on top.
Notes
- For extra flavor, use a mix of ground turkey and turkey sausage.
- This soup freezes well—store in portions without pasta and add fresh pasta when reheating.
