Italian Wedding Soupwith turkey meatballs / orzo
Leftover turkey meatballs from earlier in the week get a totally different flavor profile in this Italian-inspired soup that is a version of a soup we featured in 2014.
Smarts: Orzo is a small, rice-shaped pasta that cooks fast. Feel free to use any pasta shape here, but adjust the time to be sure the pasta is cooked through.
- Green onions - 2 stalks, chopped, green and white parts separate
- Turkey, ground - 1 lb (look for ground dark meat turkey if available; sub ground beef or pork)
- Eggs - 1
- Panko breadcrumbs - 1/4 cup
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Garlic powder - 1/4 tsp
- Onions, medium - 1, diced
- Carrots - 8 oz, chopped
- Chard, any type - 4 leaves, leaves and stems chopped and separate
- Turkey meatballs (ingredients listed separately) - ~12, halved
- Oil, cooking - 1 Tbsp
- Tomato paste - 1 Tbsp
- Italian seasoning - 1 tsp
- Oregano, dried - 1/2 tsp
- Stock, any type - 5 cups
- Cheese, parmesan rind, (opt) - 1
- Pasta, orzo - 1/2 cup
- Lemon juice - 1 tsp
- Cheese, parmesan (opt) - 2 oz, grated
- Onions / Carrots / Chard - Prep as directed. Combine onions, carrots, and chard stems in one container. Store chard leaves separately. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, keeping green and white parts separate. (Can be done 1 day ahead)
- Make meatballs - (Skip if made ahead for Tuesday.) Mix white parts of green onions (reserve green parts), ground turkey, eggs, panko, salt, black pepper, and garlic powder. Form into 1” / 2.5 cm meatballs. Brush a sheet pan with some oil and spread meatballs out on the sheet pan. Bake at 375F / 190C degrees until meatballs are cooked through, 16 to 20 minutes. (Can be done 1 day ahead)
- Halve meatballs - Slice meatballs in half (or quarters if meatballs are large).
- Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, carrots, and chard stems to heated oil with a pinch of salt. Saute until softened, 5 to 6 minutes.
- Stir in tomato paste, Italian seasoning, and oregano until fragrant, ~1 minute more.
- Add stock and parmesan rind (if using) and bring to a simmer. Stir in orzo and simmer until orzo is nearly tender, 5 to 7 minutes.
- Add meatballs and chard leaves. Continue to simmer soup until orzo is tender and meatballs are warmed through.
- Move soup off heat and stir in lemon juice. Taste and season with some salt and pepper.
- Serve soup with grated parmesan and green parts of green onions sprinkled over top if you’d like. Enjoy!
This meal has 22 reviews
Used spinach instead of chard but otherwise followed the recipe. We loved this!
Delicious! I think maybe there were a few too many meatballs, but overall I loved it.
Straightforward, quick & easy weeknight meal. I read the reviews before I cooked & decided to double the seasoning. Unfortunately, it still needed even MORE seasoning. Other than that, it was just ok.
The vegetarian version was bland and boring.
I don't always love turkey, but this was good overall - it's hard to go wrong with a cheese rind in the broth! This was also super quick to put together with the meatballs made ahead.
A very yummy soup. I think it could have used more veggies but it was very good.