Italian Wedding Soup
with turkey meatballs / mushrooms
This clean, vegetable-packed soup is a twist on a classic Cook Smarts recipe that was first featured back in December 2014. We think this refreshed version will be as much of a hit as the original.
Ingredients
- Turkey, ground and lean - 1 lb (sub any ground meat)
- Eggs - 1
- Italian seasoning - 2 tsp
- Salt - 1 tsp
- Onions, medium - 1 , diced
- Carrots - 8 oz , chopped
- Celery - 2 stalks , chopped
- Swiss chard - 6 oz , leaves and stems chopped and separate
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
- Oil, cooking - 1 Tbsp
- Tomato paste - 1 Tbsp
- Italian seasoning - 1 tsp
- Stock, any type - 5 cups
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Turkey meatballs (ingredients listed separately) - ~12
- Lemon juice - 1 tsp
Prep
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Make meatballs - (Skip if meatballs were made ahead for Tuesday.) Heat oven to 375F / 191C degrees. Mix ground turkey, eggs, Italian seasoning (portion for the meatballs) and salt. 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 until just cooked through, 15 to 18 minutes. (Can be done up to 4 days ahead)
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Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
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Swiss chard / Mushrooms - Prep as directed. Store separately. (Can be done up to 2 days ahead)
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Make
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Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, carrots, celery and chard stems to heated oil with a pinch of salt. Saute until softened, 5 to 6 minutes.
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Stir in mushrooms, tomato paste and Italian seasoning (portion for the soup) until fragrant, ~1 minute more.
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Add stock and diced tomatoes (including liquid) and bring to a simmer. Simmer for 5 minutes to let the flavors come together.
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Add meatballs and chard leaves. Continue to simmer soup until meatballs are warmed through.
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Move soup off heat and stir in lemon juice. Taste and season with some salt and pepper.
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Ladle soup into bowls and enjoy!
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