Winter keeps getting colder and colder here in Texas and that only means… more and more soups! I’ve been on an Italian soup kick lately and my family is very happy about it. There is something just so comforting about pasta in soups to me. Maybe it’s because it reminds me of the soups, I grew up eating in Mexico. There is just nothing that a good soup can’t fix.
What you need to make Italian Wedding Soup
Ground turkey
Fresh bread crumbs
Parsley
Italian seasoning
Parmesan cheese
Eggs
Carrots
Celery
Onions
Garlic
Chicken broth
Pasta
Spinach
Helpful tips and tricks
I wanted to make this soup a little lighter, that is why I am using lean ground turkey. You can also make the more traditional version using a combination of ground beef and pork.
Fresh breadcrumbs are nothing other than fresh bread tore apart. If I don’t happen to have day old bread, I just use regular sandwich bread and tear it into teeny tiny pieces. You don’t need store bought breadcrumbs for this recipe.
I know it sounds weird, but the warm water makes the meatballs tender and light. Believe me it works. Same with the nutmeg, you are not going to taste much of it, or any at all but it’s going to add a little warmth to the meatballs,
Homemade stock is always best but if you don’t make your own, I suggest buying a low sodium version, that way you control the amount of salt that goes into the soup.
This was my first time trying Pastina. I was surprised how just a little amount of pasta went a very long way. I have used Orzo and Ditalini for different soups and I normally need twice as much pasta. I suggest following the serving size suggestion on the pasta package if you are using a different shape.
Other recipes you might like
White Bean and Sausage Soup – Marisol Cooks
Easy Minestrone Soup – Marisol Cooks
Roasted Pepper and Tomato Soup – Marisol Cooks
Chicken Noodle Soup – Marisol Cooks
Italian Wedding Soup
Notes
This was my first time trying Pastina. I was surprised how just a little amount of pasta went a very long way. I have used Orzo and Ditalini for different soups and I normally need twice as much pasta. I suggest following the serving size suggestion on the pasta package if you are using a different shape.
Ingredients
- -For the meatballs
- 8 oz ground turkey
- 1/3 cup fresh breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 teaspoons Italian seasoning
- 1/4 cup grated parmesan cheese
- 1 large egg
- dash of nutmeg
- 2 tablespoons warm water
- salt and pepper to taste
- -For the soup
- 1 tablespoon olive oil
- 2 diced carrots about 1/4″ size
- 1/2 yellow onion, diced
- 1 stalk of celery, diced into 1/4″ size
- 3 garlic cloves, minced
- 5 to 6 cups chicken stock (preferably homemade)
- 1/4 cup pastina (or any shape of small pasta) **see note
- 3 cups fresh spinach, roughly chopped
- fresh grated parmesan cheese for serving
Instructions
- Make the meatballs: In a large mixing bowl add all the ingredients for the meatballs. Break up the mixture with a fork mixing it all together. Try not to over work the mixture.
- Shape into small meat balls (I used a 1 1/2″ cookie dough scoop) and transfer to a baking sheet.
- Line a large plate or baking sheet with paper towels. Heat 1 tablespoon of oil in a large heavy bottom pot over medium high heat. Add the meatballs and cook until brown an all sides (about 4 minutes) Work in batches so you don’t crowd the meatballs in the pan. Transfer the meatballs onto the prepared plate.
- In the same pot add the olive oil, carrots, onion, and celery. Cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes.
- Add the chicken stock and meatballs, season with salt and pepper and bring to a boil. Add the pasta and reduce the heat to a gentle boil. Cover and cook for about 15 minutes. Stirring occasionally.
- Add the spinach and stir until wilted.
- Serve with freshly grated parmesan cheese.
- Enjoy!
