Italian Wedding Soup
with turkey meatballs / mushrooms

Name: Italian Wedding Soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 stalks Green onions, chopped, green and white parts separate; 1 lb Turkey, ground (look for ground dark meat turkey if available; sub ground beef or pork); 1 Eggs; 1/4 cup Almond flour; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 1 Onions, medium, diced; 8 oz Carrots, chopped; 4 leaves Chard, any type, leaves and stems chopped and separate; 8 oz Mushrooms, any button, sliced; ~12 Turkey meatballs (ingredients listed separately), halved; 1 Tbsp Oil, cooking; 1 Tbsp Tomato paste; 1 tsp Italian seasoning; 1/2 tsp Oregano, dried; 5 cups Stock, any type; 1 tsp Lemon juice

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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).

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Make

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!

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