Italian Wedding Soup with Mini Turkey Meatballs
Tender herbed turkey meatballs, tiny pasta and wilted spinach in a clear, savory broth built from carrots, celery and Parmesan. Comforting and ready in about an hour.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 6
Keep the meatball mixture light and handle it gently so the meatballs stay tender. The Parmesan rind adds savory depth without any stock. The pasta soaks up broth as it sits, so add a splash of water when reheating.
Method
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Mix the turkey, panko, Parmesan, egg, half the garlic, parsley, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper gently until just combined. Roll into small meatballs about 3/4 inch wide.
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Heat the oil in a large pot over medium heat. Cook the carrots and celery for , until softened, then stir in the remaining garlic for .
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Add the water, Parmesan rind, bay leaf and the remaining salt and pepper. Bring to a boil, then reduce to a simmer.
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Drop the meatballs into the simmering broth and cook for , until cooked through.
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Stir in the pasta and cook for , until tender.
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Remove the rind and bay leaf, then stir in the spinach and lemon juice and cook for , until wilted.
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Ladle into bowls and top with extra Parmesan.
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