Welcome back to my cozy fall soup series. Today we’re making this Italian wedding soup with mini meatballs. Start this recipe by creating your meatballs. For this recipe, I’m using ground turkey from Rostelli’s, but use whatever you’d like. Mix together panko, parmesan, roughly chopped parsley, and the seasonings listed below, and an egg to bind it together. Form into mini meatballs. You should yield about 20 to 30 of them. Oil up a pot and on medium heat, cook your meatballs until golden brown and remove from heat. In the same pot, saute together onion, celery, and carrots along with some minced garlic. Season with salt and pepper in the seasonings I’ve listed in the caption below. For the broth, I like to use kettle and fire for some extra protein. And I add back in my mini meatballs, cover and allow to simmer until tender. When your meatballs are fully cooked through, add in one cup of small pasta. I used orzo. and cook until your pasta is tender. Finish with fresh chopped spinach or your greens of choice. Plate it up and top with loads of grated parm. And as always, full recipe linked in the caption below. Enjoy.
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Chard is good too.
We always cooked our meatballs in the soup so they were super tender.