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Italian wedding soup

A simple, tasty soup subject to many variations

Ingredients

  • 6 cups (1.5 quarts) chicken broth
  • 1-2 handfuls fresh spinach or kale, torn up
  • 1/2 cup small uncooked pasta like ance di pepe
  • freshly-ground pepper and parmesan cheese for finishing

for the meatballs:

  • 1 lb ground turkey (may use ground pork or combination)
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 Tbsp minced garlic
  • 1 egg, beaten
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan

Instructions

  1. Mix together all meatball ingredients with your hands. Form into about 25 small meatballs.

  2. Heat up the chicken broth in a pot.

  3. To cook the meatballs, either bake them on a pan in a 350 oven for about 25 minutes, then add them to the broth, or drop them into boiling broth and cook for about 25 minutes.

  4. When meatballs are cooked through, add pasta and greens and cook for another 15 minutes until pasta is soft.

  5. Serve in bowls and top with more pepper and parmesan cheese.