Description
This Mini Turkey Meatball Italian Wedding Soup is a comforting and wholesome meal featuring tender turkey meatballs baked to perfection, simmered in a flavorful chicken broth with fresh vegetables, pasta, and spinach. Perfect for a cozy dinner, it balances protein and greens in a classic Italian-inspired broth.
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
- 6 cups low-sodium chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 1/2 cup small pasta (such as orzo or acini di pepe)
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the meatballs from sticking.
- Make the Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form and Bake Meatballs: Roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet. Bake for 15-18 minutes until the meatballs are golden and fully cooked through.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Simmer Soup with Meatballs and Pasta: Pour in the low-sodium chicken broth and bring it to a simmer. Add the baked turkey meatballs and small pasta to the pot. Let everything simmer together for 10-12 minutes until the pasta is tender and cooked through.
- Add Spinach and Final Touches: Stir in the chopped fresh spinach and cook for an additional 2 minutes until the spinach has wilted into the broth. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls, garnish with extra grated Parmesan cheese if desired, and serve hot for a comforting meal.
Notes
- Using low-sodium chicken broth allows you to control salt levels better.
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta.
- You can prepare the meatballs ahead of time and refrigerate for up to 24 hours before baking.
- If you prefer, cook the meatballs in a skillet instead of baking for a faster option, but baking yields a tender, less greasy meatball.
- Spinach can be swapped with kale or Swiss chard for a different leafy green flavor.
