Italian Wedding Soup

It’s the season for soup – One in particular which I’ve seen a hundred times over but have never tried is Italian Wedding Soup. This particular evening I decided to give it a go. I mean what could there not be to like about moist mini turkey meatballs in chicken broth with hearty vegetables and pasta. Fresh parmesan tops the dish and melts right into your bowl and taste buds. This soup is filling, warming and delicious. So on those cold nights or maybe even when you’re feeling under the weather curl up with a bowl of this soup and let your troubles of the day just melt away.

Ingredients Meatballs:

Cooking Spray, Olive Oil, Salt, Pepper, Garlic Powder

1 Egg

½ Pound of Ground Turkey Meat

½ Cup of Italian Bread Crumbs

1 Tablespoon of Milk

1 Tablespoon grated Parmesan

Ingredients Soup:

Olive Oil, Salt, Pepper, Garlic Powder

(1) Small Shallot Minced

(2) Garlic Cloves Minced

(2) Containers of Low Sodium Chicken Broth

(1) Cup Dry White Wine

(1) Cup Sliced Zucchini

(3) Cups Fresh Spinach Leaves

*Be sure to trim the stems.

(2) Cups Pasta

*Use something small like mini wheel shaped pasta or mini bowties.

 (1) Can Cannellini Beans

Package of Fresh Shredded Parmesan

Directions Meatballs:

*Note: You will start getting the soup together when you get to the step about the meatballs cooking for 30 minutes

Pre-heat the oven to 350 degrees.

– In a bowl combine turkey meat, egg, breadcrumbs, milk, grated parmesan and a couple of sprinkles of all seasonings.

– Roll a mini size ball of meat mix in-between your hands and place in a baking dish which has been prepped with cooking spray.

– Drizzle olive oil all over the meatballs and sprinkle with all seasoning one more time.

– You can make about 25 mini meatballs with the ½ pound of meat.

– Bake the meatballs for about 30 minutes or until browned and cooked through.

– When the meatballs are done be sure to mix them up so they pick up all the oils, flavor and juices in the dish.

Directions Soup:

– Heat a tablespoon of olive oil at the bottom of your pot.

– Throw in the minced garlic and shallot to brown.

– Now pour in the wine and scrape up any bits on the bottom of the pot.

– Next you can add the chicken broth and bring to a boil.

– Throw in pasta and bring down to a simmer.

– Once pasta is cooked through add in the zucchini and cannellini beans.

– Sprinkle seasonings into the pot and cover.

– Let simmer till zucchini is now cooked through.

– Throw in the meatballs and cook on low heat for about 10 – 15 minutes.

– Take spinach leaves and tear by hand and throw them into the pot.

– Sprinkle seasonings into the pot and spin to make sure all the ingredients are combined.

 – Continue to cook on low heat for another five  minutes.

– Once done – ladle soup into bowls and top with the fresh parmesan.


*Feel free to swap out any of the veggies I used for other kinds.

*Note you can always add in a can of tomato paste to the broth and give the base a tomato flavor.

*Also you can brown up Italian sausage and throw slices of that into the soup instead of the mini meatballs.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.