Little Meatball Soup (aka…My version of Italian Wedding Soup)
This is one of those soups that is not fancy, but is just plain good (and good for you!). I grew up on a version of this soup, made with escarole. I love escarole and would have used it in this soup, but my grocery store doesn’t always carry it. Spinach is a good substitute and is just as delicious. I did put my order in for the escarole so will hopefully be making some of it soon (mmm…escarole sauteed in garlic!).
I know I have been using a lot of ground turkey in my recipes lately, I have nothing against red meat, I actually prefer it, especially for meatballs and hamburgers. I just try to keep things light for the most part and then treat myself to the good stuff every now and then (and I picked up a 4-pack of ground turkey at Costco last week so I have lots of it!).
This soup would be extra delicious with a little pasta added to it. And don’t forget to sprinkle some Parmesan on it!!
Recipe from Aggie’s Kitchen
2-3 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2-3 garlic cloves, minced
1-2 TB olive oil
2 32 oz. cartons of low sodium chicken broth
1 bag of fresh spinach
salt and pepper
Meatballs
1-1.25 lbs of ground turkey (or ground beef if you prefer)
1 TB of garlic powder
1/2 cup onion, finely minced
1 cup Parmesan cheese
1 cup plain breadcrumbs
2 eggs
1-2 TB milk
salt and pepper
In a large pot with 1-2 TB of olive oil, combine carrots, celery, onion and garlic. Season with salt and pepper to taste. Cook for about 5-8 minutes until they start to soften. Add chicken broth and bring to a boil. Add spinach and let simmer for about 20 – 25 minutes.
For turkey meatballs: In large bowl combine garlic, onion, cheese, breadcrumbs, eggs and milk, stir into a paste. Add ground turkey, salt and pepper and gently combine till completely mixed. Shape mixture into tiny balls, about 1 inch, and drop them into simmering soup. Cover over low heat, stirring gently until meatballs are cooked, about 20 minutes. Taste for seasoning.
Serve with grated Parmesan.
Enjoy!!
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That’s right Aggie! Don’t forget the parmesan! haha That really makes it taste delicious, doesn’t it?
If you don’t want to go to the trouble of making meatballs, you can use sausages (Italian is what I use) and simply tear them open and form them into balls and cook them that way. They add a ton a flavor and it is so easy to do!
Oh Aggie, I also grew up on wedding soup made with escarole. Talk about wonderful memories! Your version here looks very tasty and light with the turkey meatballs. I want to get a crusty piece of bread and soak up some of that broth! 🙂
Maryann…the cheese is almost always the best part! 😉
Erik…that’s a brilliant idea, I have never thought to do that. That would make a soup like this so much easier to make! Thank you for sharing your idea!!
Paula…I love the classic that my grandfather makes, but I’ll tell ya, the lighter version is up there with it surprisingly! I would so love a piece of crusty bread with it too…(I visit my Nonno on Sunday and will be getting my fill of it!!)
The soup looks wonderful!
Wow, thanks for sharing. It looks delicious!
mmmm I love italian wedding soup and this recipe sounds just delightful! Nice work!!
This is my all time favorite soup!! I grew up with it as well with the escarole 🙂
Aggie, that looks wonderful and we grew up on this soup as well and what a favorite it is…. Years ago I found a small SS scooper that makes those little meatballs a breeze! Scoop & release 😉
I do have a little extra ground chicken so I may try making this soup with it! It’s finally getting a little chilly here so I’ve been craving soup.
OOOOO ! Yumma Lumma for sure !
I can’t wait to try it…
One of my favorite soups. Yours looks delicious!
Delish..i too need to switch to Turkey. I love love love Italian wedding soup!
that soup looks good, especially those turkey meatballs! yummy!
This soup is so good! It has a soft smooth vegetable soup flavor, and the pasta and meatballs combine with the other flavors to make this such a delicious soup that I want to get a second bowl. I have made this soup a couple times now, and i love it!
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This is one of my favorite meals, hands down! I love ground turkey too and use it almost all of the time. I love what you have done here. I have a thing for meatballs, don’t know why, but they are just so fun, especially when they are super mini. This looks great. I would love it!
Such a delicious soup and yours looks like a fantastic take on it. It looks beautiful as well and would be perfect the next time you have a dinner party. Great recipe, Aggie!
What a delicious soup for this time of year. I love all the ingredients, especially the turkey meatballs.
What a great soup to keep warm on during winter! I bet turkey or beef would both taste fabulous.
I have been eating a lot of spinach recently so that is an extra bonus. 🙂
This one is a classic!! Yours turned out beautifully!
I love this soup. Sometimes I also make it with tortellin.
This looks so warm and comforting, I grew up with something like this, so it definitely conjures up tasty memories :).
I love this soup and when I make it put way too much pasta in mine so there is literally no broth. I don’t know if it’s still called soup by then. LOL
I just made that type of soup not too long ago too! I bought WAY too much ground beef one week and had to come up with different ways to use it.
I ended up really liking it!
Hey did you try those mojo bars yet? They are sooooo good!
Great looking soup!
First time ever having this soup and I can’t believe I am admitting that since I’m Italian! It was sooo wonderful. Thanks for a solid recipe that will be used for many many years to come.
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