I am always in the mood for a good soup. Italian Wedding Soup has everything I could ask for in it: pasta, meatballs, veggies, delicious broth, cheese, the list goes on... Below I am sharing a recipe and a step-by-step video. Hope you enjoy!
1 lb ground turkey
1/2 cup breadcrumbs
3 tbsp grated parmesan cheese
1 tbsp dried parsley (or fresh if you have)
1 tbsp salt
1 tsp black pepper
2 tbsp olive oil
4 large carrots, small dice
4 celery stalks, small dice
1/2 onion, small dice
4-5 quarts chicken stock
2 cups uncooked small shaped pasta (acini de pepe, orzo, pastina or ditalini)
4-5 handfuls fresh spinach
1/2 cup grated parmesan cheese
salt and pepper to taste
In a large bowl, add all of the ingredients needed for the meatballs and mix thoroughly with hands.
Preheat a large stock pot and add the olive oil and meatballs to begin browning them. Once browned, remove from the pot (they will not be fully cooked, but will finish cooking in the soup later).
If needed, add another tablespoon of olive oil to the stock pot and add the celery, carrots and onion. Saute until the onions are translucent.
Next, add the chicken stock and bring to a simmer. Season with salt and pepper and add the meatballs back into the pot, carefully!
Let that continue to simmer on medium-low heat so the meatballs finish cooking through. In a separate smaller pot, bring water to a boil for the pasta. TIP: You want to cook the pasta in a separate pot so that you can add however much you want to the soup. If you cook the pasta in the soup and it turns out being too much, you can't take it out!
Cook the pasta to al dente - it will continue to cook more in the soup. Once the pasta is cooked, slowly strain it and add it into the soup pot.
Add the fresh spinach and stir until it's wilted and finally, add the freshly grated parmesan cheese. Serve and enjoy! You can also freeze this soup it holds up really well.