ITALIAN TURKEY MEATBALL SOUP RECIPES

Name: Italian Wedding Soup With Turkey Meatballs
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 12 cups chicken broth; 2 tablespoons olive oil, plus additional for greasing and serving; 1 pound lean ground turkey; 1/2 cup panko bread crumbs; 1/3 packed cup fresh parsley leaves, finely chopped; 1 egg, lightly beaten; 3 to 4 garlic cloves, minced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 3/4 cup orzo, ditalini, acini di pepe or another small soup pasta; 3 packed cups baby spinach or kale, thinly sliced; 1 lemon, zested and halved; 1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS RECIPE - NYT ...

Italian Wedding Soup With Turkey Meatballs Recipe - NYT ... image

Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.

Provided by Sarah Copeland

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
1/2 cup panko bread crumbs
1/3 packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Steps:

Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

Nutrition Facts : @context http//schema.org, Calories 669, UnsaturatedFatContent 19 grams, CarbohydrateContent 49 grams, FatContent 29 grams, FiberContent 2 grams, ProteinContent 51 grams, SaturatedFatContent 8 grams, SodiumContent 1797 milligrams, SugarContent 13 grams, TransFatContent 0 grams

ITALIAN TURKEY MEATBALL SOUP RECIPE - FOOD.COM

Italian Turkey Meatball Soup Recipe - Food.com image

The perfect low-fat comfort soup on a cold winter's day. I improvised this from looking at Italian Sausage Soup recipes. My husband and guests couldn't stop raving about it. I used Roasted Garlic diced tomatoes (Italian flavor would work) and Flame Broiled frozen Turkey meatballs from Trader Joe's.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8 generous bowls, 8 serving(s)

Number Of Ingredients 18

Ingredients

2 -3 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 large celery ribs, chopped
2 large carrots, chopped
1 red bell pepper, chopped
2 medium zucchini, chopped
1 1/2 tablespoons italian seasoning
1 (15 ounce) can diced tomatoes with juice
4 (15 ounce) cans chicken broth (about 7-8 cups)
1 cup water (if needed)
1/2 cup dry white wine
fresh ground black pepper
1/2 cup barley
salt
1 (16 ounce) bag fully cooked frozen turkey meatballs
2 -3 cups washed spinach leaves, stems removed
freshly grated parmesan cheese or romano cheese

Steps:

In a large soup pot, sauté the onion in oil for a couple of minutes, then add garlic, celery, carrots, and red bell pepper. Cook for about 15 minutes, stirring occasionally.
Add zucchini and cook another 5 minutes. Add Italian Seasoning and cook for another few minutes.
Add canned tomatoes, chicken broth, wine, barley and freshly ground black pepper. Simmer for 30 minutes.
If too thick, add about a cup of water. Add frozen turkey meatballs; bring back to a boil and simmer another 20 minutes.
Add spinach; simmer 5 more minutes. Taste and add salt, if necessary, and simmer another few minutes.
Top each bowl with cheese and serve with salad and freshly baked bread or dinner rolls. (see Oatmeal Dinner Rolls.).

Nutrition Facts : Calories 165.1, FatContent 5.3, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 870.3, CarbohydrateContent 20.3, FiberContent 4.8, SugarContent 6.3, ProteinContent 7.9

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