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Italian Wedding Soup
with turkey meatballs

Active: 25 min Total: 35 min
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.
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Proteins
Cuisines

Ingredients

Metric
Servings:
4
Italian Wedding Soup with Turkey Meatballs:
  • Parsley - 1/4 bunch , chopped
  • Lean ground turkey - 1 lb
  • Eggs - 1
  • Italian seasonings - 1/2 Tbsp + 1/2 Tbsp
  • Red chili flakes - 1/4 tsp
  • Salt - 1/2 tsp
  • Almond meal - 1/4 cup
  • Garlic - 3 cloves , minced
  • Onions (small) - 1 , diced
  • Carrots - 2 , diced ((shortcut: sub 2 cups frozen diced carrots))
  • Portobello mushrooms - 2 , diced
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • Cooking oil - 1 Tbsp
  • Chicken stock - 5 cups
  • Baby spinach - 4 oz
  • Salt and pepper - to taste

Prep

  1. Make meatballs - Heat oven to 375F (191C) degrees. Chop parsley. Mix parsley with ground turkey, egg, first part of Italian seasonings, chili flakes, salt, and almond meal. 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)
  2. Garlic / Onions / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Diced tomatoes - Drained.

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Make

  1. 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 spinach, and cook on low for 6 to 8 hours. Just fold spinach in at the end.)
  2. Add carrots, mushrooms, tomatoes, second part of Italian seasonings, 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.
  3. Add in meatballs and bring back to a boil.
  4. Turn off heat and add in 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, Bragg's/coconut aminos, or even some anchovy paste to add some depth. And of course, use any Mediterranean spices too!

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