Ingredients (~9 servings)
Meatballs
- 1 1/2 lbs ground turkey
- 3/4 cup Italian seasoned breadcrumbs
- 3/4 cup shredded Parmesan (or Pecorino)
- 1/3 cup grated onion
- 1/3 cup chopped fresh parsley
- 3 large eggs
- 3/4 tsp kosher salt
- 3/4 tsp garlic powder
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper flakes
Soup
- 2 Tbsp olive oil
- 1 large onion, diced
- 6 cloves garlic, minced or pressed
- 1/2 tsp kosher salt (more to taste)
- 1/2 tsp ground black pepper
- 12 cups reduced-sodium chicken broth
- 1 1/2 bunches escarole, chopped into bite-sized pieces
- 3/4 cup small pasta (such as acini di pepe, pastina, orzo, ditalini)
- 3/4 cup shredded Parmesan or Pecorino (more for serving)
- Freshly-squeezed lemon juice (for serving)
Preheat Oven to 375F and Prep Your Baking Dish
Spray a 9×13 inch baking dish with cooking spray.
Mix the Meatball Ingredients
Add 1 1/2 lbs ground turkey, 3/4 cup breadcrumbs, 3/4 cup Parmesan, 1/3 cup grated onion, 1/3 cup parsley, 3 eggs, 3/4 tsp salt, 3/4 tsp garlic powder, 3/4 tsp oregano, 3/4 tsp basil, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes to a large mixing bowl.
I like to put on disposable gloves and mix everything with my hands – it’s way more effective than a spatula for getting an even distribution.
Mix until just combined; Don’t overwork the meat or the meatballs will be dense.
Press into the Pan and Bake
Press the meatball mixture into the greased pan in an even layer.
Bake for ~18-22 minutes, or until the mixture is cooked through and the thickest part registers 165F internal.
Set aside to cool slightly before slicing into cubes – they’ll be easier to cut cleanly when they’re not piping hot.
Start the Soup Base
While the meatballs are baking, add 2 Tbsp olive oil to a large pot set over medium heat.
Once heated, add the diced onion and cook for ~5 minutes until softened.
Add 6 cloves minced garlic, 1/2 tsp kosher salt, and 1/2 tsp black pepper; cook for ~1 minute more until fragrant.
Add Broth and Escarole
Pour in 12 cups chicken broth, then add the chopped escarole and bring to a simmer.
The escarole will look like a massive amount at first but it wilts down considerably.
Cook the Pasta
Once simmering, add 3/4 cup dry pasta and cook according to package directions until tender.
Stir frequently so the pasta doesn’t clump together at the bottom.
Most small pasta like this finishes in ~7-9 minutes.
Add Meatballs and Cheese
Once the escarole is tender and the pasta is cooked, cut your baked meatball sheet into bite-sized cubes.
Stir in about half of the meatballs, then add the rest if you want a heartier soup – I always add all of them.
Stir in 3/4 cup shredded Parmesan or Pecorino until melted.
Taste and add more salt if needed – this will depend on how salty your broth and cheese are.
Serve with Parmesan and Lemon
Ladle into bowls and top with extra Parmesan or Pecorino.
Add a squeeze of fresh lemon juice to each bowl – the acid brightens up the whole soup and cuts through the richness.
Italian Wedding Soup with Turkey Meatballs
Ingredients
Meatballs
- 1 1/2 lbs ground turkey
- 3/4 cup Italian seasoned breadcrumbs
- 3/4 cup shredded Parmesan, or Pecorino
- 1/3 cup grated onion
- 1/3 cup chopped fresh parsley
- 3 large eggs
- 3/4 tsp kosher salt
- 3/4 tsp garlic powder
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper flakes
Soup
- 2 Tbsp olive oil
- 1 large onion, diced
- 6 cloves garlic, minced or pressed
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp ground black pepper
- 12 cups reduced-sodium chicken broth
- 1 1/2 bunches escarole, chopped into bite-sized pieces
- 3/4 cup small pasta, such as acini di pepe, pastina, orzo, ditalini
- 3/4 cup shredded Parmesan or Pecorino, more for serving
- Freshly-squeezed lemon juice, for serving
Instructions
- Preheat oven to 375F and spray a 9×13 inch baking dish with cooking spray.
- Combine ground turkey, breadcrumbs, Parmesan, grated onion, parsley, eggs, salt, garlic powder, oregano, basil, black pepper, and red pepper flakes in a large bowl.
- Mix with hands until just combined, being careful not to overwork the meat.
- Press mixture evenly into the prepared baking dish.
- Bake for 18-22 minutes until cooked through and internal temperature reaches 165F.
- While meatballs bake, heat olive oil in a large pot over medium heat.
- Add diced onion and cook for 5 minutes until softened.
- Add minced garlic, salt, and black pepper; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add chopped escarole and stir.
- Add dry pasta and cook according to package directions, stirring frequently, until tender (about 7-9 minutes).
- Remove meatballs from oven and let cool slightly, then cut into bite-sized cubes.
- Stir meatball cubes and Parmesan into the soup until cheese melts.
- Taste and adjust salt as needed.
- Ladle into bowls and top with extra Parmesan and a squeeze of fresh lemon juice.