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Italian Wedding Soup
with turkey meatballs / mushrooms

Active: 25 min Total: 25 min
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.


Turkey Meatballs:
  • 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
  • Almond flour - 1/4 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Garlic powder - 1/4 tsp
Italian Wedding Soup with Meatballs:
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , chopped
  • Chard, any type - 4 leaves , leaves and stems chopped and separate
  • Mushrooms, any button - 8 oz , sliced
  • 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
  • Lemon juice - 1 tsp


  1. 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)
  2. Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
  3. Green onions - Chop green onions, keeping green and white parts separate. (Can be done 1 day ahead)
  4. Make meatballs - (Skip if made ahead for Tuesday.) Mix white parts of green onions (reserve green parts), ground turkey, eggs, almond flour, 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)
  5. Halve meatballs - Slice meatballs in half (or quarters if meatballs are large).

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  1. 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.
  2. Add mushrooms, tomato paste, Italian seasoning, and oregano. Stir until fragrant, ~1 minute more.
  3. Add stock and bring to a simmer.
  4. Add meatballs and chard leaves. Continue to simmer soup until meatballs are warmed through.
  5. Move soup off heat and stir in lemon juice. Taste and season with some salt and pepper.
  6. Ladle soup into bowls. Serve with green parts of green onions over top. Enjoy!



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