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!
Filling Italian Wedding Soup
Italian wedding soup is an Italian meatball soup that's overflowing with healthy vegetables. Here's a recipe you can try at home.
Ingredients
Turkey Meatballs Ingredients
1 pound ground turkey (minced turkey)
1 clove garlic - minced
1 handful parsley - chopped
½ teaspoon fennel seeds - crushed
1 medium egg
½ cup breadcrumbs
1 pinch salt
1 pinch ground black pepper
Soup Ingredients
- 1 cup white onions - chopped
1 cup carrots - chopped
1 cup celery - chopped
1 cup kale
1 cup cabbage - chopped- 1 clove garlic - crushed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
Meatball Instructions
- While the traditional Italian Wedding Soup recipe calls for frying the meatballs in a pan, I prefer the healthier option.
- Preheat oven to 350 degrees Fahrenheit. In a bowl, combine all of the above ingredients together.
- Then, using the teaspoon scooper, scoop out the mixture, place on foil on a cookie sheet, and bake for 10 to 12 minutes.
- 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
- 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.
- 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.
- 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.
- Simmer for just a few minutes and enjoy this fantastic Italian Wedding Soup recipe.
Nutrition
Calories: 244kcalCarbohydrates: 20gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 103mgSodium: 820mgPotassium: 714mgFiber: 4gSugar: 5gVitamin A: 7326IUVitamin C: 30mgCalcium: 123mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
