This simple and classic Italian wedding soup will satisfy and warm you in the dead of winter, when warmth is elusive and coziness is all you want. But it is so delicious and light, you will happily enjoy it all year round.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 4
Ingredients
For the Meatballs
1tablespoonolive oil
1large egg,lightly beaten
3 garlic cloves,grated, or minced (or 1 teaspoon garlic powder)
1/4cup packed fresh parsley leaves,finely chopped
1/4cuppacked fresh basil leaves,or replace with more parsley
1lemon,zested (half of the lemon will be used for the soup)
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
1poundlean ground turkey
½cupfresh breadcrumbs(or use panko mixed with 2 tablespoons milk)
½cupfreshly grated Parmesan cheese,plus more for serving
For the Soup
8 - 10 cupslow sodium chicken broth(see tips in notes if using store-bought)
1cupsmall pastasuch as elbow, ditalini, acini di pepe or any other small soup pasta
3packed cups baby kale or spinach(can also use escarole, rapini, cabbage, or any other bitter winter green, chopped)
1 - 2tablespoonslemon juice
Kosher salt and balck papper, to taste
extra-virgin olive oil, for drizzling
¼cupfresh dill, basil, or oregano,roughly chopped for garnish (optional)
Instructions
Pour 1 tablespoon olive oil onto a medium-sized, unlined sheet pan. Using your hands spread the oil all over the bottom of the pan. Alternatively, spray lightly with cooking spray. Set aside.
In a large bowl, use a fork to beat together the egg, garlic, parsley, basil, lemon zest, salt, and pepper. Add the turkey, breadcrumbs, and Parmesan cheese and mix with your hands until well combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on prepared baking pan. Tip: Lightly wet, or oil, your hands if the meatball mexture is sticking to your hands.
Set an oven rack 7 to 8 inches from the heat and heat the broiler to high. Once the broiler is hot, broil the meatballs until just starting to brown on one side about 4 minutes. Remove from oven and set aside.
Meanwhile, in a heavy-bottomed large pot, bring the chicken broth to a gentle boil over medium-high heat. Add the pasta and cook over medium heat until just al dente, about 5 minutes. Lower the heat to a low simmer. Tip: Don't let the broth come to a rapid boil while cooking the pasta or too much of the liquid will evaporate.
Add the meatballs to the broth and simmer on low until completely warmed and cooked through, 5 to 7 minutes, gently stirring occasionally. Once the pasta and meatballs are cooked, add the baby kale leaves. Simmer until wilted, about 1 minute. Drizzle in 1 tablespoon of lemon juice. Taste and adjust seasoning with a few pinches of salt and pepper, or another squirt of lemon juice, if necessary.
Ladle the soup into bowls and stir in chopped dill, or other fresh herbs, if using. Drizzle each bowl with olive oil, and pass around the extra Parmesan cheese for everyone to sprinkle over the soup, as desired.
Notes
TIPS FOR THE BEST ITALIAN WEDDING SOUP:
If using store-bought chicken broth - Store-bought chicken broth is not as flavourful as homemade. Consider making a sofritto to flavour the broth by sautéing 1 or 2 diced carrots and 2 diced celery stalks in a bit of olive oil. Alternatively, simply add a few dashes of dried herbs such as an Italian blend, or thyme, or oregano.
Add a parmesan rind to the broth - This adds incredible flavour to the soup, whether using homemade or store-bought broth. Just be sure to fish it out before serving.
Use fresh breadcrumbs - To be sure, panko breadcrumbs are convenient to use in meatballs. Often it is what I use. Unfortunately, their dry texture can make the meatballs a little dense and not as moist. If possible, whiz up your own breadcrumbs in a food processor using fresh, somewhat stale bread.
Use fresh herbs - This soup is almost all about the meatballs. We want them as flavourful and tender as possible. Fresh herbs add incredible flavour to the meatballs, which in turn help flavour the broth.
Fresh Reggiano Parmesan - Use the real deal here, it makes such a difference. Both the meatballs, and the finished soup will thank you.
Wet, or oil your hands to roll the meatballs. This prevents the meatball mixture from sticking to your hands.