Italian Wedding Soup - Cooking Like Kate

Italian Wedding Soup with pesto in two white bowls on a wood and granite serving board.

Equipment

Ingredients

For the Turkey Meatballs:

1 lb ground turkey
1/2 cup Italian bread crumbs (whole wheat for added health benefits or regular)
1/4 cup fresh parsley chopped
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic minced
Salt and pepper to taste
Olive oil for frying (optional)

For the Soup:

1 small onion finely chopped
2 carrots diced
2 celery stalks diced
3 cloves garlic minced
6-8 cups low-sodium chicken broth
1 cup orzo or acini de pepe pasta
A pinch of red pepper flakes (adjust to your spice preference)
4 cups fresh spinach (or frozen), chopped
Salt and pepper to taste

For the Homemade Pesto (optional):

1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tbsp pine nuts
2 cloves garlic
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Instructions

For the Turkey Meatballs:

In a mixing bowl, combine ground turkey, Italian bread crumbs, chopped parsley, grated Parmesan cheese, minced garlic, and the egg. Season with salt and pepper. Mix the ingredients until well combined. If the mixture is too wet, you can add a bit more bread crumbs.
1 lb ground turkey, 1/2 cup Italian bread crumbs, 1/4 cup fresh parsley, 1/4 cup grated Parmesan cheese, 1 egg, 2 cloves garlic, Salt and pepper to taste
Shape the mixture into small meatballs, about 1 inch in diameter.
You can choose to bake the meatballs at 375°F (190°C) for about 15-20 minutes, or you can lightly pan-fry them in olive oil until they are browned and cooked through. Set aside.
Olive oil for frying

For the Soup:

In a large pot, heat a little olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
1 small onion, 2 carrots, 2 celery stalks
Add the minced garlic and red pepper flakes, then cook for another 1-2 minutes until fragrant.
3 cloves garlic, A pinch of red pepper flakes
Pour in the chicken broth and bring it to a simmer.
6-8 cups low-sodium chicken broth
Add the orzo or acini de pepe pasta and cook according to the package instructions until al dente.
1 cup orzo or acini de pepe pasta
Once the pasta is cooked, stir in the chopped spinach and turkey meatballs. Cook for an additional 3-5 minutes until the spinach wilts and the meatballs are heated through.
4 cups fresh spinach
Season the soup with salt and pepper to taste.
Salt and pepper to taste

For the Homemade Pesto:

In a food processor, combine the fresh basil, grated Parmesan cheese, pine nuts (if using), garlic, and a pinch of salt and pepper.
1 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 2 tbsp pine nuts, 2 cloves garlic, Salt and pepper to taste
While the processor is running, drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency.
1/4 cup extra-virgin olive oil

To Serve:

Ladle the Italian wedding soup into bowls, then drizzle a spoonful of homemade pesto over each serving. Sprinkle some extra Parmesan cheese and freshly chopped parsley on top for extra flavor. Enjoy your delicious and healthier Italian Wedding Soup with Turkey Meatballs!

Video

@cookinglikekate Soup season is in full swing! Try our Italian Wedding Soup - topped with our homemade pesto! Full recipe at cookinglikekate.com #italianweddingsoup #soupseason #souprecipes #foodie #food #foodlover #foodtiktok #healthy #healthyfood #healthycooking #healthyrecipes #dinnerideas #dinner #familymeals #delicious #savory #winterrecipes #fallrecipes ♬ Little Things - Adrian Berenguer

Nutrition