30-Minute Italian Wedding Soup Recipe With Turkey Meatballs by Gwen Johnson

Not sure what this soup has to do with weddings, but turkey meatballs, broth and tiny pasta are a marriage made in soup heaven. And for my family, soup season is year-round, not just in colder months.

Serve this easy Italian wedding soup recipe with crusty bread or garlic bread. Take the leftovers for lunch the next day.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Meatballs

• 1 pound ground turkey (you could substitute ground chicken)
• 1/2 cup soft breadcrumbs or panko breadcrumbs
• 1/4 cup chopped fresh Italian flat-leaf parsley
• 1 egg
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese

Soup

• 12 cups chicken broth
• 3/4 cup acini di pepe or orzo
• 1 bag (5 ounces) baby spinach
• 1 lemon

Garnish

• olive oil (optional)
• freshly grated Parmesan cheese

Here’s how to make it:

1. Combine the turkey, breadcrumbs, parsley, egg, garlic and Parmesan cheese. Season generously with salt and pepper. Mix well. Roll into small meatballs and place on a baking sheet. Cook in a preheated 400-degree F oven until lightly browned and cooked through, about 10-15 minutes. Set aside.
2. Pour the chicken broth into a soup pot. Bring to a boil. Add the orzo or acini di pepe and cook until al dente.
3. Reduce heat and add the meatballs. Simmer about 5 minutes. Stir in the zest from the lemon and spinach. Cook until spinach wilts. Taste and add more salt and pepper, if needed.
4. To serve, pour into soup bowls and drizzle with a little olive oil and sprinkle with grated Parmesan.
   

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