Description
A cozy, hearty Italian Wedding Soup made with tender turkey meatballs, vibrant vegetables, and tiny pasta in a savory broth—comforting and pork-free.
Ingredients
- 1 lb ground turkey
- ½ cup shredded zucchini (before squeezing out liquid)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- 1 to 2 tablespoons extra virgin olive oil
- ⅓ cup diced onion
- ⅓ cup diced carrot
- ⅓ cup diced celery
- ½ cup shredded cabbage
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 7 cups low-sodium chicken broth
- 1 bay leaf
- 2 cups chopped kale
- ½ cup acini de pepe pasta (or small pasta)
- Grated Parmesan cheese (for garnish)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Wrap shredded zucchini in paper towels and squeeze out excess moisture.
- In a bowl, mix ground turkey, zucchini, Parmesan, Italian seasoning, and salt by hand.
- Roll into ¾-inch meatballs and place on the baking sheet.
- In a large pot, heat olive oil over medium-high. Sauté onion, carrot, celery, cabbage, garlic, salt, and pepper for 3–4 minutes.
- Pour in chicken broth and bring to a boil.
- Add meatballs and bay leaf. Simmer uncovered for 10 minutes.
- Add kale and pasta. Boil for 7 more minutes, until pasta is tender and meatballs are cooked through.
- Remove bay leaf. Serve hot topped with Parmesan.
Notes
- You can prep meatballs ahead and refrigerate or freeze.
- Use spinach, escarole, or chard instead of kale.
- To freeze, omit the pasta and add it fresh when reheating.
- Add lemon juice or red pepper flakes for brightness or heat.
- Try stirring in a beaten egg with Parmesan at the end for richness.
