Italian Wedding Soup Recipe

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MEATBALLS:; 1-1/3 pound Ground Turkey; 1/3 cups Plus 1 Tablespoon Panko Bread Crumbs; 1/4 cups Parmesan Cheese, Grated; 2 cloves Garlic, Minced; 1 Tablespoon Fresh Parsley, Chopped; 1 teaspoon Kosher Salt; 1/2 teaspoons Ground Black Pepper; FOR THE SOUP:; 1 teaspoon Oil; 1 whole Small Onion, Chopped Small; 1 stalk Celery, Finely Chopped; 3 whole Small Carrots, Peeled, Sliced Into Circles; 1 Tablespoon Fresh Parsley, Chopped; 3 cups Swiss Chard, Chopped; 1 teaspoon Kosher Salt; 1/2 teaspoons Ground Black Pepper; 10 cups Low Sodium Chicken Stock; 1 cup Dried Ditalini Or Any Other Small Pasta

Servings: persons

FOR THE MEATBALLS:
1-1/3 pound Ground Turkey
1/3 cups Plus 1 Tablespoon Panko Bread Crumbs
1/4 cups Parmesan Cheese, Grated
2 cloves Garlic, Minced
1 Tablespoon Fresh Parsley, Chopped
1 teaspoon Kosher Salt
1/2 teaspoons Ground Black Pepper
FOR THE SOUP:
1 teaspoon Oil
1 whole Small Onion, Chopped Small
1 stalk Celery, Finely Chopped
3 whole Small Carrots, Peeled, Sliced Into Circles
1 Tablespoon Fresh Parsley, Chopped
3 cups Swiss Chard, Chopped
1 teaspoon Kosher Salt
1/2 teaspoons Ground Black Pepper
10 cups Low Sodium Chicken Stock
1 cup Dried Ditalini Or Any Other Small Pasta

1
For the meatballs:
2
Preheat oven to 350u00b0F.
3
Mix all ingredients in a medium-sized bowl. Use a fork to mix so that the meat doesn't get too mashed up. Scoop teaspoon-sized amounts of the meat mixture and use your hands to roll them into balls. Lay on a sheet pan that has been lined with oil and sprayed with nonstick spray.
4
Place the tray of meatballs into the preheated oven and cook for 10 minutes. Remove from oven and set aside.
5
For the soup:
6
Heat your pot over medium heat. Add the oil and let that get hot. Add the onions, celery, carrots and parsley and cook until translucent, about 5 minutes. Add the Swiss chard and cook another 2 minutes. Season with salt and pepper.
7
Add the chicken stock and then add the meatballs to the pot. Stir the pot and then turn heat to medium-low. Let slowly cook for 1 1/2 hours.
8
After the soup has cooked for 1 1/2 hours, turn the heat back to medium and add your pasta. Since this is a small pasta shape, it will cook quickly and not need to boil. Plus, I like to let it cook a little slower so it will absorb more flavor. Once the pasta is cooked, you can serve your soup and enjoy!

1373

kcal

Calories

Fat

Carbs

204

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE MEATBALLS:, 1-1/3 pound Ground Turkey, 1/3 cups Plus 1 Tablespoon Panko Bread Crumbs, 1/4 cups Parmesan Cheese, Grated, and more.

Yes, Italian Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Wedding Soup

How did you like this recipe?

Frequently Asked Questions