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Italian Wedding Soup

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner, Soup
Cuisine Italian, Mediterranean
Servings 6

Ingredients
  

  • 1 lb ground turkey, breast only
  • 1 large egg, lightly beaten
  • 1/2 cup bread crumbs
  • 1/4 cup grated parmesan Optional
  • 1/2 tsp chopped fresh basil leaves
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 10 cups chicken broth
  • 1 cup small pasta tubetini or stars
  • 6 oz baby spinach washed and trimmed
  • 6 oz kale washed with stems removed

Instructions
 

  • Preheat the oven to 375°F.
  • In a bowl, combine ground turkey, egg, bread crumbs, parmesan (if using), basil, thyme, salt, and pepper. Form into small meatballs.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  • Add chicken broth and bring to a boil. Add pasta and cook according to package directions.
  • Add meatballs to the pot and cook until browned and cooked through, about 8-10 minutes.
  • Stir in spinach and kale and cook until wilted, about 2-3 minutes.
  • Serve immediately.
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