ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS
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
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
ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS
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
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
ITALIAN WEDDING SOUP
Named not for the marriage ceremony, wedding soup gets its name from the Italian "minestra maritata" - married soup - for how well the ingredients go together. Traditional versions, of which there are many, are typically heartier and meatier than most American styles. We lightened up our recipe with groud turkey for the meatballs instead of the usual beef or pork.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes.
- Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes.
- Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.
Nutrition Facts : Calories 520 calorie, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 650 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 39 grams
LIGHT ITALIAN WEDDING SOUP
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
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
LIGHT ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS
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
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
Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
ITALIAN WEDDING SOUP
For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
- To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
- Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
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