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Turkey Meatballs AND Italian Wedding Soup

The perfect light yet hearty soup to warm your family up on a cold night.

Servings 4

Ingredients

MEATBALLS

  • 1 lb ground turkey 99% fat free
  • 1/4 cup seasoned breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 large egg
  • 1 large garlic clove minced
  • 1 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp ground pepper

SOUP

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 large carrots
  • 3 stalks celery
  • 1 medium onion
  • 1 large garlic clove minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 cups unsalted chicken stock
  • meatballs see previous recipe
  • 1/2 cup ditalini pasta
  • 1 cup fresh spinach/kale
  • 1 tbsp fresh dill

Instructions

For the Turkey Meatballs

  1. Preheat oven to 400 degrees.

  2. Combine the all the ingredients in a large bowl and mix to combine. Do not over mix, just until it is all evenly distributed.

  3. Line and spray a baking sheet.

  4. Take about 1 tbsp of meat mixture at a time, form them into balls and place on the baking sheet, spaced out. Lightly spray the top of the meatballs with olive oil spray.

  5. NOTE: if using the meatballs for the Italian Wedding Soup, stop here and follow instructions for the soup (below).

  6. Place in the oven and cook for 15-20 minutes, until fully cooked through.

For the Italian Wedding Soup

  1. Dice the carrots, onion and celery into a small dice.

  2. Melt the oil and butter in a large stock pot over medium high heat.

  3. Once melted, add in the carrots, onion, celery, garlic, oregano, red pepper flake, salt and pepper to the pot. Stir and cook for 5 minutes until vegetables soften.

  4. While the vegetables are cooking, sear off the meatballs in a hot pan. Cook on each side for 1-2 minutes and set aside.

  5. Once the vegetables are soft and the onions are translucent, pour in the chicken stock and bring to a boil. Once boiling, add in the meatballs and allow them to simmer in the soup and finish cooking. Lower the heat and simmer for 15 minutes.

  6. Pour in the pasta and allow to cook to al dente according to directions on the box.

  7. Once the pasta is cooked, add in the spinach, kale and dill. Stir and serve with a sprinkling of parmesan cheese.