Italian Wedding Soup With Turkey Meatballs
- 12 cups chicken broth
- 2 tablespoons olive oil, plus additional for greasing and serving
- 1 pound lean ground turkey
- ½ cup panko bread crumbs
- ⅓ packed cup fresh parsley leaves, finely chopped
- 1 egg, lightly beaten
- 3 to 4 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¾ cup orzo, ditalini, acini di pepe or another small soup pasta
- 3 packed cups baby spinach or kale, thinly sliced
- 1 lemon, zested and halved
- ¼ cup fresh dill, oregano or basil, roughly chopped (optional)
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
671 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 48 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 49 grams protein; 155 milligrams cholesterol; 1809 milligrams sodium
- Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
- Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
- Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
- Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
- Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
- Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.