Italian Wedding Soup
with meatballs / mushrooms

Name: Italian Wedding Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Turkey, ground (look for ground dark meat turkey if available); 1 Eggs; 3 Tbsp Almond flour; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 2 Tbsp Oil, cooking; 1/4 cup Stock, any type; 1 Onions, medium, diced; 8 oz Carrots, chopped; 8 oz Mushrooms, any button, sliced (look for pre-sliced); 1 Tbsp Oil, olive; 1 Tbsp Tomato paste; 1 tsp Italian seasoning; 1/2 tsp Oregano, dried; 4 cups Stock, any type; ~12 Turkey meatballs (ingredients listed separately), halved; 5 oz Baby spinach; 1 tsp Lemon juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

With meatballs from earlier in the week, this classic Italian soup is loaded with colorful vegetables and mushrooms for some extra substance. This soup was last featured here.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Turkey Meatballs:

Turkey, ground - 1 lb (look for ground dark meat turkey if available)
Eggs - 1
Almond flour - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Garlic powder - 1/4 tsp
Oil, cooking - 2 Tbsp
Stock, any type - 1/4 cup

Italian Wedding Soup with Meatballs:

Onions, medium - 1 , diced
Carrots - 8 oz , chopped
Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
Oil, olive - 1 Tbsp
Tomato paste - 1 Tbsp
Italian seasoning - 1 tsp
Oregano, dried - 1/2 tsp
Stock, any type - 4 cups
Turkey meatballs (ingredients listed separately) - ~12 , halved
Baby spinach - 5 oz
Lemon juice - 1 tsp

Prep

Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
Make meatballs - (Skip if made ahead for Monday.) Mix ground turkey with eggs, almond flour, salt, black pepper, and garlic powder. Form into 1.5" / 4 cm meatballs. (Can be done up to 2 days ahead)

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Make

Heat a large Dutch oven over medium heat.
If meatballs were not cooked ahead (for Monday): Add cooking oil and then meatballs to Dutch oven. Sear until golden brown on a few sides, ~5 minutes. Pour stock (portion for meatballs) into pan with meatballs. Lower heat to medium and cover with a lid. Cook, covered, for another 6 to 8 minutes until meatballs are cooked through. Set meatballs aside and return Dutch oven to heat. When meatballs are cool enough to handle, slice in half.
To heated Dutch oven, add olive oil. Add onions and carrots 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 (portion for soup) and bring to a simmer.
Add meatballs and spinach. Continue to simmer soup until spinach cooks down and 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. Enjoy!

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