Italian Wedding Soup
with turkey meatballs / mushrooms
- 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
- 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
- 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)
- Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 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, 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)
- 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.
- Add mushrooms, tomato paste, Italian seasoning, and oregano. Stir until fragrant, ~1 minute more.
- Add stock and bring to a simmer.
- Add meatballs and chard leaves. Continue to simmer soup until meatballs are warmed through.
- Move soup off heat and stir in lemon juice. Taste and season with some salt and pepper.
- Ladle soup into bowls. Serve with green parts of green onions over top. Enjoy!
Did 1/2 chicken sausage and 1/2 ground chicken to make the meatballs and it turned out! Will do all sausage next time and see how it goes.0 Helpful
Fantastic! I doubled the meatballs and froze half, used 1 lb beef & 1 lb turkey. Used spinach instead of chard, and used 2 packs of miropoix mix. Needed all of the broth as well.0 Helpful
Used spinach instead of chard but otherwise followed the recipe. We loved this!0 Helpful
Delicious! I think maybe there were a few too many meatballs, but overall I loved it.0 Helpful
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.0 Helpful
The vegetarian version was bland and boring.0 Helpful