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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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (35)
Gluten-free (3)
Paleo (7)
Vegetarian (9)

24 reviews

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.

By: Miguel
Posted: Jan 19, 2020
Diet: Gluten-free
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.

By: Elissa
Posted: Dec 21, 2019
Diet: Original
0 Helpful

Used spinach instead of chard but otherwise followed the recipe. We loved this!

By: Lindsey
Posted: Mar 06, 2019
Diet: Original
0 Helpful

Delicious! I think maybe there were a few too many meatballs, but overall I loved it.

By: Chelsea
Posted: Mar 01, 2019
Diet: Original
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.

By: Bianca
Posted: Feb 28, 2019
Diet: Original
0 Helpful

The vegetarian version was bland and boring.

By: Karen
Posted: Feb 27, 2019
Diet: Vegetarian
0 Helpful