🥣 Turkey Meatball Italian Wedding Soup

The perfect marriage of meatballs and vegetables. This mouth-watering Turkey Meatball Italian Wedding Soup will have you coming back for more.

Course Dinner, Lunch, Main Course, Soup

Cuisine Americanized Italian, Italian, soup

Prep Time 5

Cook Time 23

Total Time 28

Servings

Calories 318kcal

Heat olive oil on medium in large stock pot. Add onion, celery, carrots and garlic and cook for 3-4 minutes, stirring frequently. Add chicken broth and spinach and bring soup mixture to a boil.
Once boiling, add uncooked pasta to soup mixture and cook for 10 minutes. NOTE: set aside some uncooked pasta for the Acini Di Pepe Snowflakes Craft.
Meanwhile, use your hands to combine all meatball ingredients (except the olive oil) in a large bowl. Create small meatballs from the mixture, using your hands or this small scooper (that we highly recommend). Place meatballs on a large heated skillet coated with the olive oil. Sear meatballs on medium heat for 2 minutes on each side. (You will likely need to do this in 2 batches).
Add seared meatballs to boiling soup mixture and cook for 4-6 minutes, or until meatballs are no longer pink in the center.

Serve soup topped with shredded parmesan cheese and red pepper flakes as desired. You can serve with toast or crackers on the side.
If you plan to serve leftovers, cook pasta separately from the soup so that the pasta doesn't soak up broth.
Finely chop veggies to reduce cooking time.
To make this dish gluten-free: (1) Eliminate the pasta and replace with brown or white rice, and (2) don't put breadcrumbs in the meatballs.
To make this soup dairy-free, simply remove the parmesan cheese from the meatball mix and as a serving garnish.