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Italian Wedding Soup

Whether you’re cooking for a special occasion or just craving some comfort, this Italian Wedding Soup will have your taste buds dancing.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Author natasha

Ingredients

For tiny meatballs:

  • 1 lb ground turkey
  • 1 cup fresh finely chopped parsley
  • 1 cup seasoned panko breadcrumbs
  • 1 large egg
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp ground chicken bouillon powder
  • 1/4 cup grated pecorino ramono or parmesan cheese
  • 1 tbsp garlic paste
  • Salt & pepper to taste
  • Olive oil for searing

For broth

  • 4 large carrots chopped
  • 4 large celery stalks chopped
  • 1 large onion chopped
  • 1 tbsp garlic paste
  • 1 tbsp better than bouillon chicken paste
  • 2 cups of kale or spinach chopped
  • 1/4 cup pecorino ramano or parmesan cheese
  • 1 cup of ditalini pasta or Acini de pepe or orzo pasta
  • 2 L of water

Instructions

  • In a dutch oven, sear meatballs on all sides in olive oil on medium heat until golden brown.
  • Remove meatballs and sauté vegetables until fragrant, about 4 minutes.
  • To the vegetables add your seasoning, garlic & boullion paste.
  • Add water and bring to a rolling boil.
  • When vegetables start to get tender, after about 15 minutes, add the meatballs, kale and pasta.
  • Continue to cook for an additional 12-15 minutes until meatballs & pasta are tender.
  • Taste soup & adjust for seasoning if needed.
  • Add pecorino ramano at the end and serve warm.