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Lunch recipe · from the recipe book

Turkey Meatball Italian Wedding Soup

Tender little garlicky turkey meatballs and tiny pasta simmer in a savory broth with sweet carrots and silky spinach, finished with Parmesan.

Turkey Meatball Italian Wedding Soup

Ingredients

  • 1½ lb680 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ⅓ cup grated40 gGrated Parmesandivided
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 4 cloves12 gGarlicminced, divided
  • 1 tbsp14 gOlive oil
  • 1½ medium160 gYellow onionfinely diced
  • 3 medium180 gCarrotsdiced small
  • 2 stalks80 gCelerydiced small
  • 7 cups1,680 gLow-sodium chicken broth
  • 5½ oz150 gPasta, drysmall shape such as acini di pepe or orzo
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 1 tsp1 gDried oregano
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice

Steps

  1. In a bowl, mix the turkey, egg, breadcrumbs, half the Parmesan, the parsley, a third of the garlic, half the salt and the pepper until just combined.
  2. Roll into small meatballs about 3/4 inch across and set on a plate.
  3. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook until softened, about 7 minutes.
  4. Add the remaining garlic and the oregano and cook 1 minute.
  5. Pour in the broth, add the remaining salt and bring to a boil.
  6. Lower to a gentle simmer and drop in the meatballs. Simmer 10 minutes, until they are cooked through to 165°F (74°C).
  7. Stir in the pasta and simmer until tender, about 8 minutes, stirring now and then.
  8. Stir in the spinach and cook until wilted, about 1 minute. Add the lemon juice.
  9. Ladle into bowls and top with the remaining Parmesan.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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