Italian Wedding Soup With Turkey Meatballs Recipe

Name: Italian Wedding Soup With Turkey Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces ground turkey meat (preferably white meat); 1/3 cup whole-wheat bread crumbs; 2 egg whites; 2 tablespoons chopped fresh parsley; 2 garlic cloves, minced; 1 3/4 teaspoons kosher salt, plus more for seasoning; 1/2 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper, plus a few grinds; 2 tablespoons olive oil; 1 large onion, diced; 2 stalks celery, sliced lengthwise and cut thinly crosswise; 2 carrots, peeled and chopped; 8 cups chicken stock (low-sodium, if possible); 3 cups kale, stems removed and leaves sliced thin; 2 cups escarole, core removed and leaves sliced thin (if you can't find escarole, just substitute with more kale); Parmesan cheese for serving

Servings: persons

12 ounces ground turkey meat (preferably white meat)
1/3 cup whole-wheat bread crumbs
2 egg whites
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1 3/4 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper, plus a few grinds
2 tablespoons olive oil
1 large onion, diced
2 stalks celery, sliced lengthwise and cut thinly crosswise
2 carrots, peeled and chopped
8 cups chicken stock (low-sodium, if possible)
3 cups kale, stems removed and leaves sliced thin
2 cups escarole, core removed and leaves sliced thin (if you can't find escarole, just substitute with more kale)
Parmesan cheese for serving

1
In a mixing bowl, combine ground turkey meat, bread crumbs, egg whites, 1 clove garlic, oregano, parsley, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Form into 1-inch meatballs, place on a baking sheet, and refrigerate.
2
Preheat oven to 375 degrees F.
3
In a Dutch oven, heat oil over medium-high heat. Add onions and garlic, saute for 5 minutes. Add celery and carrot and saute 5 more minutes. Add stock and 1 teaspoon salt. Turn heat to high. Once boiling, add kale and escarole. Turn heat back down to medium-low, cover Dutch oven, and simmer 15 minutes.
4
In the meantime, place meatballs in oven and bake 12 minutes. When finished, add meatballs to soup and cook an additional 5 minutes. Salt and pepper to taste. Serve with Parmesan sprinkled on top.

1216

kcal

Calories

Fat

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 ounces ground turkey meat (preferably white meat), 1/3 cup whole-wheat bread crumbs, 2 egg whites, 2 tablespoons chopped fresh parsley, and more.

Yes, Italian Wedding Soup With Turkey Meatballs 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.

That's it — enjoy your meal!

Italian Wedding Soup With Turkey Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions