Italian Wedding Soup
with turkey meatballs

Name: Italian Wedding Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 bunch Parsley, chopped; 1 lb Lean ground turkey; 1/4 cup Milk; 1/2 Tbsp Italian seasonings; 1/4 tsp Red chili flakes; 1/2 tsp Salt; 1/4 cup Gluten-free panko / breadcrumbs; 2 Tbsp Parmesan cheese (opt), grated; 3 cloves Garlic, minced; 1 Onions (small), diced; 2 Carrots, diced ((shortcut: sub 2 cups frozen diced carrots)); 1 Tbsp Cooking oil; 5 cups Chicken stock; ~2 cups Leftover quinoa (made Tue); 4 oz Baby spinach; to taste Salt and pepper

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Meatballs aren't just for spaghetti. This clean soup is a great way to enjoy these lean, Italian-style meatballs that you can make in the slow cooker too.
Smarts: Double your batch of meatballs and freeze them for easy subs, pasta, or soup again in the future.

Dependency

Pan-Roasted Chicken with Gravy

Ingredients

Metric

Servings:

Italian Wedding Soup with Turkey Meatballs:

Parsley - 1/4 bunch , chopped
Lean ground turkey - 1 lb
Milk - 1/4 cup
Italian seasonings - 1/2 Tbsp
Red chili flakes - 1/4 tsp
Salt - 1/2 tsp
Gluten-free panko / breadcrumbs - 1/4 cup
Parmesan cheese (opt) - 2 Tbsp , grated
Garlic - 3 cloves , minced
Onions (small) - 1 , diced
Carrots - 2 , diced ((shortcut: sub 2 cups frozen diced carrots))
Cooking oil - 1 Tbsp
Chicken stock - 5 cups
Leftover quinoa (made Tue) - ~2 cups
Baby spinach - 4 oz
Salt and pepper - to taste

Prep

Make meatballs - Heat oven to 375F (191C) degrees. Chop parsley. Mix parsley with ground turkey, milk, Italian seasonings, chili flakes, salt, panko, and cheese (if using). Brush or spray a sheet pan with some oil. Roll meatball mixture into small 1” (2.5 cm) wide meatballs and place onto sheet pan. Bake for 8 minutes. Meatballs won’t be completely cooked through but will finish cooking in soup. (Can be done up to 3 days ahead)
Garlic / Onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic and onions to heated oil with a pinch of salt. Saute until softened, ~3 minutes. (If you want to do it in a slow-cooker, combine all soup ingredients - meatballs included - except for leftover quinoa and spinach, and cook on low for 6 to 8 hours. Just fold those in at the end.)
Add carrots and stock, cover with a lid, and bring to a boil. Simmer (with the lid on) for 8 to 10 minutes, until carrots are mostly cooked through.
Add in meatballs and bring back to a boil.
Turn off heat and add in leftover quinoa and baby spinach. Season soup to taste with salt and pepper, or get creative with the help of our flavor study. You can try items like tomato paste, Tamari, or even some anchovy paste to add some depth. And of course, use any Mediterranean spices too!

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