Italian Wedding Soup With Turkey Meatballs

Italian Wedding Soup With Turkey Meatballs

Italian Wedding Soup With Turkey Meatballs

Ingredients

  • 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
      • 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

    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.
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Preparation

  1. Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
  2. 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.
  3. 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.
  4. Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
  5. 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.
  6. 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.

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