Italian Wedding Soup

After a couple weeks of eating take-out and way too many Christmas cookies, this soup really hit the spot. The meatballs are full of flavor, with a little kick from the red pepper flakes.

All the herbs I used were dried but you could definitely substitute fresh herbs if you have them. Just double the amount. Parsley would also be good here, but I didn’t have any on hand.

Italian Wedding Soup

Yield: 6-8 servings

I like to brown the meatballs before adding them to the soup, but you can certainly just drop them right into the simmering broth to cook.

    Meatballs
  • 1 egg
  • 1 tbsp milk
  • 1/4 cup breadcrumbs
  • 1/2 tsp basil
  • 1/4 tsp oregano
  • pinch red pepper flakes
  • 1/4 tsp rosemary
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, minced
  • 12 oz ground turkey
  • olive oil
  • 1 cup carrots, diced
  • 1/2 tsp salt
  • couple grinds of pepper
  • 1/4 tsp thyme
  • 1 14-oz can tomatoes
  • 1 cup orzo or other small pasta
  • 8 cups broth (low sodium or homemade)
  • 4 cups torn kale
  • In a small bowl, lightly beat the egg. Add milk, breadcrumbs, basil, oregano, red pepper flakes, rosemary, salt, pepper, cheese, and garlic. Mix well to combine. In a large bowl place ground turkey. Add the egg mixture and mix well. Form into 1-inch meatballs. Brown the meatballs in an oiled pan, then remove from pan and set aside (to make cleanup a little easier, brown the meatballs in the same pot you'll make the soup).
  • In a large pot or dutch oven, heat about a tablespoon of olive oil. Add carrots, salt, pepper, and thyme and saute a couple minutes, until starting to get tender. Add tomatoes, pasta, and broth and bring to a boil. Add the kale and meatballs and simmer about 10 minutes, until the pasta is tender.
  • Serve, topped with additional parmesan cheese if desired.


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