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Italian Wedding Soup with Turkey Meatballs

The usual approach to Italian wedding soup involves rolling dozens of tiny meatballs individually, which honestly sucks. This version presses the meatball mix into a baking dish, cooks it like a sheet pan, then cuts it into bite-sized pieces - same result, way less work.
prep time20 minutes
cook time30 minutes
total time50 minutes
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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 9x13 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.

Notes

The escarole wilts considerably during cooking, so don't be alarmed by the initial volume.