Light Italian Wedding Soup With Turkey Meatballs Recipes

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ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup With Turkey Meatballs image

Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.

Provided by Sarah Copeland

Categories     dinner, easy, quick, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
1/2 cup panko bread crumbs
1/3 packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
3/4 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
1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Steps:

  • 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.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams

TURKEY MEATBALL AND SPINACH SOUP



Turkey Meatball and Spinach Soup image

A quick and easy hearty soup for any night of the week. And you can even cook/prep/freeze the meatballs beforehand!

Provided by Chungah @ Damn Delicious

Time 40m

Number Of Ingredients 20

2 tablespoons olive oil (divided)
3 cloves garlic (minced)
1 onion (diced)
3 carrots (peeled and diced)
2 stalks celery (diced)
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
2 cups baby spinach
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
1 pound ground turkey
1/3 cup Panko
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper (to taste)

Steps:

  • In a large bowl, combine ground turkey, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  • Add remaining 1 tablespoon olive oil to the skillet. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in spinach until wilted, about 2 minutes.
  • Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

ITALIAN WEDDING SOUP WITH MEATBALLS



Italian Wedding Soup with Meatballs image

This soup is just wonderful. It's so filling and chock-full of veggies. I first simmered up a batch of this soup when it was featured in our local newspaper, the Palm Beach Post Times. You can also substitute chicken sausage, rolled up into little balls, for the meatballs here.-Amy McGowen, Jupiter, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 17

1 large egg white
1/4 cup panko bread crumbs
1 teaspoon Italian seasoning
1/2 pound ground pork
2 medium carrots, chopped
2 celery ribs, chopped
1 medium parsnip, peeled and chopped
1 small onion, finely chopped
2 tablespoons olive oil
6 cups reduced-sodium chicken broth
3 teaspoons herbes de Provence
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 cup uncooked orzo pasta
1 package (6 ounces) fresh baby spinach
1/4 cup shredded Parmesan cheese
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.

Nutrition Facts : Calories 281 calories, Fat 10g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 615mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

LIGHT ITALIAN WEDDING SOUP



Light Italian Wedding Soup image

This healthier take on a classic soup includes lots of greens, diced tomatoes, and turkey meatballs. Parmesan cheese brings salty, savory flavor and dried breadcrumbs add a bit of texture.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 11

1 pound ground dark-meat turkey (93 percent lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 cans (14.5 ounces each) diced tomatoes in juice
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped

Steps:

  • In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
  • In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
  • Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.

Nutrition Facts : Calories 250 g, Fat 10 g, Fiber 4 g, Protein 24 g

TURKEY ITALIAN WEDDING SOUP WITH KALE



Turkey Italian Wedding Soup with Kale image

Good-for-you comfort food. I couldn't find escarole at my local market so I subbed kale in this easy and hearty recipe. You could also use Swiss chard. Top soup with additional chopped fresh parsley and Parmesan cheese.

Provided by voraciousgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 large egg
2 tablespoons water
¼ cup Italian bread crumbs
1 pound lean ground turkey
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 cloves garlic, grated
¾ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons olive oil, divided
1 cup chopped carrots
1 large shallot, sliced
10 cups chicken broth
½ cup dry white wine
¾ cup orzo
1 large bunch dinosaur kale, coarsely chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.
  • Coat chilled meatballs in 1 tablespoon olive oil.
  • Bake in the preheated oven until browned, about 20 minutes.
  • Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 22.2 g, Cholesterol 74.8 mg, Fat 10.3 g, Fiber 1.4 g, Protein 18.1 g, SaturatedFat 2.3 g, Sodium 1812.6 mg, Sugar 3.7 g

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup with Turkey Meatballs image

This hearty soup can be made ahead and frozen for up to three months, so you can enjoy it well into spring.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 11

1 pound ground dark-meat turkey (93 percent lean)
2 cloves garlic, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 cans (14.5 ounces each) low-sodium chicken broth
2 cans (14.5 ounces each) diced tomatoes with juices
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped

Steps:

  • In a bowl, combine turkey, garlic, egg, breadcrumbs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll mixture into 1-tablespoon balls.
  • In a large pot, heat oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes with juices; bring to a simmer. Add meatballs and cook, without stirring, until they float to surface, about 5 minutes.
  • Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water, if desired; season with salt and pepper. Serve, sprinkled with cheese.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup with Turkey Meatballs image

A comforting Italian wedding soup recipe! A flavorful marriage of healthy ingredients like tender turkey meatballs, spinach, carrots, and tortellini pasta.

Provided by Jessica Gavin

Categories     Entree

Time 45m

Number Of Ingredients 20

1 pound ground turkey
1 large egg
½ cup breadcrumbs
¼ cup grated parmesan cheese (plus more for garnish)
¼ cup yellow onion (minced)
¼ cup Italian parsley leaves (finely chopped)
¼ teaspoon dried oregano
1 teaspoon minced garlic
¼ teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon olive oil
½ teaspoon minced garlic
½ cup yellow onion (minced)
1 cup carrots (¼-inch dice)
¾ cup celery (¼-inch dice)
½ teaspoon kosher salt (plus more for seasoning)
8 cups unsalted chicken broth
8 ounces cheese tortellini
4 cups baby spinach
black pepper (as needed for seasoning)

Steps:

  • Set oven rack to the center position and preheat to broil.
  • Line a large sheet pan with foil and grease with olive oil. Set aside.
  • In a medium bowl combine ground turkey, egg, breadcrumbs, parmesan cheese, onion, parsley, oregano, garlic, black pepper, and salt.
  • Roll turkey meatball mixture into 2 tablespoon-sized balls (about 1 ¼-inch in diameter). Recipe makes about 20 to 22 meatballs.
  • Evenly place meatballs onto the greased sheet pan.
  • Broil meatballs for 8 to 10 minutes, until lightly browned on top. Remove from the oven and set aside.
  • Heat olive oil over medium heat in a large heavy-bottomed pot.
  • Add garlic, onion, carrots, and celery. Saute until vegetables have softened, about 5 minutes, stirring occasionally.
  • Add ½ teaspoon salt, stir and cook another 2 minutes.
  • Add chicken stock and bring to a boil over high heat. Once boiling, add the meatballs and cook 5 minutes.
  • Reduce heat to medium-high and add pasta. Cook for 7 minutes or according to manufacturer's instructions. Turn off heat.
  • Add the spinach and stir into the soup until wilted, about 1 minute. Taste and season with more salt and pepper as needed.
  • Serve soup topped with grated parmesan cheese and freshly cracked black pepper.

Nutrition Facts : Calories 448 kcal, Carbohydrate 41 g, Protein 42 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 123 mg, Sodium 1197 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving

LIGHT ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Light Italian Wedding Soup With Turkey Meatballs image

Make and share this Light Italian Wedding Soup With Turkey Meatballs recipe from Food.com.

Provided by Banslug

Categories     Vegetable

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11

1 lb ground turkey breast
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup seasoned dry bread crumb
1/4 cup dry parmesan cheese, plus more for serving
salt and black pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 (14 1/2 ounce) cans diced tomatoes
20 ounces fresh spinach

Steps:

  • In a bowl, combine turkey, garlic, egg, breadcrumbs, parmesan, salt and 1/4 tsp pepper. Using 1 tablespoon for each, roll mixture into meatballs.
  • In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes with juice; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to the surface, about 5 minutes.
  • Add as much spinach to the pot as will fit. Cook, gradually adding remaining spinach, until wilted and meatballs are cooked thru, about 5 minutes more. Thin soup with water or more broth if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.

Nutrition Facts : Calories 197.3, Fat 5.1, SaturatedFat 1.4, Cholesterol 64.5, Sodium 532.4, Carbohydrate 17.5, Fiber 3.7, Sugar 5.4, Protein 22.3

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup with Turkey Meatballs image

We prefer the acini de pepe pasta in this dish, though it is pictured with orzo pasta which works fine and happens to be what I had on hand!

Provided by Amy H.

Categories     Turkey Soups

Time 40m

Number Of Ingredients 21

FOR THE MEATBALLS
1 lb lean ground turkey
1 large egg
1/2 c italian style breadcrumbs
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
dash(es) pepper
FOR THE SOUP
1 (10 oz.) package frozen chopped spinach
1 small onion, finely chopped
2 large carrots, cut into sticks and diced into small cubes
1-2 stalk(s) celery, finely diced
1 Tbsp olive oil
1 c dry acini de pepe, ditalini or orzo pasta (we prefer it with acini de pepe, but any tiny pasta will do.)
2 32 ounce boxes chicken broth
2 tsp chicken soup base
1/2 tsp salt
dash(es) pepper
grated fresh parmesan (optional)
1/4 c chopped fresh parsley (optional)

Steps:

  • 1. MAKE AHEAD: mix together the meatball ingredients. Form into miniature meatballs (about half of a normal bite-sized meatball) bake in a 350 degree oven for 15 minutes. You can refrigerate meatballs until ready to use.
  • 2. In a large Dutch oven, heat olive oil. Add carrots, onions, and celery. Saute until softened.
  • 3. Add chicken broth and seasonings. Bring to a boil. Turn down heat and simmer for 30 minutes.
  • 4. Add pasta, prepared meatballs and frozen spinach. Simmer for for however long is required package directions of pasta.
  • 5. Ladle into bowls. Sprinkle with fresh parsley and parmesan cheese!

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