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Home Ground Turkey Recipes / Turkey Mince Recipes

Italian Wedding Soup

by Gretel Shaw
October 16, 2021
in Ground Turkey Recipes / Turkey Mince Recipes
Italian Wedding Soup
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I found this Italian Wedding Soup recipe in a magazine, and it reminded me of some of the restaurants in my neighbourhood in New York City, where I grew up. Today was the perfect day to make a big batch – cold and rainy.

As I almost always do, I doctored it a bit, and I share this healthier version with you here. It’s chock full of good protein from the beans and the ground turkey and has plenty of vegetables too. It’s a nice filling soup that’s more like a stoup – hearty and satisfying.

If you have some Italian bread – even better! Pair this Italian wedding soup with a glass of wine too!

Italian Wedding Soup

Serves: 4 people
Cooking time: 30 minutes
Level: Novice
Print Recipe

Ingredients

  • Turkey Meatballs Ingredients
  • 1 pound of ground turkey
  • 1 garlic clove, minced
  • 1 small handful of chopped parsley
  • 1/2 teaspoon of crushed fennel seeds or powdered fennel seed
  • 1 egg
  • Enough breadcrumbs to get the consistency you want
  • Salt and pepper
  • Soup Ingredients
  • 1 cup of chopped onions
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 1 cup of kale
  • 1 cup of chopped cabbage
  • 1 crushed garlic clove
  • Salt and pepper

Instructions

Meatball Instructions

  1. While the traditional Italian Wedding Soup recipe calls for frying the meatballs in a pan, I prefer the healthier option.
  2. Preheat oven to 350 degrees. In a bowl, combine all of the above ingredients together. 
  3. Then, using the teaspoon scooper, scoop out the mixture, place on foil on a cookie sheet, and bake for 10 to 12 minutes. 
  4. Cook, but not all the way through. Turn off the oven, keep them in the oven until you’re ready to put them in the soup.

Soup Instructions

  1. It’s the usual mirepoix of equal parts chopped onion, celery, and carrot. Heat olive oil, cook the mirepoix for about 7 minutes until onions are softened. 
  2. Add some salt and pepper, add the can of white beans, a full cup of kale (any variety, or use escarole, or spinach – or all!), a full cup of chopped cabbage. I like to add a lot of chopped parsley too. If you have fennel bulbs in the fridge, all the more delicious. It picks up on the fennel seeds in the meatballs.
  3. Once all of the soup ingredients in the pot are soft, add the meatballs in and use 6 cups of chicken broth – maybe mix with a bit of water if the meatballs start absorbing a lot of the liquid.
  4. Simmer for just a few minutes and enjoy this fantastic Italian Wedding Soup recipe.
Tags: soup
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