I was craving for Italian Wedding Soup earlier this week but had never made it before.
I did some research on Pinterest and took some tips here and there from different blogs, and it ended up being the best soup I ever made. The taste and texture were delicious.
Meatballs:
1 lb of ground turkey
1\4 cup of fresh parsley (I find that using fresh instead of dry really makes a difference)
1\2 to 3\4 cup of breadcrumbs
2 minced garlic cloves
1\2 cup of shredded parmesan
1 large onion, minced
2 eggs
Italian spices
Salt and pepper
Soup:
1 1\2 cups of diced carrots
1 cup of celeries
1 large onion, minced
2-3 garlic cloves, minced
2-3 liters of chicken broth
1 cup of dry Acini de Pepe
2 cups of chopped spinach
Instructions for the meatballs:
• In a large bowl, mix well fresh parsley, minced onions, eggs, minced garlic, shredded parmesan, spices, salt and pepper.
• Add ground chicken/turkey and mix well (I use a fork).
• Add breadcrumbs gradually, just enough so that the mixture is no longer sticky.
• Form small balls, about 1\4 to 1\2 inch. It is a long process. I make 3\4 of the mixture into small balls and with the rest, I form larger balls. If your hands get too sticky, sprinkle them lightly with water. I always keep a small bowl of water next to me when forming my meatballs.
• In a frying pan, sear the meatballs for a few minutes, just to seize them and set aside.
Instructions for the soup:
• Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add carrots, onions and celery and sauté until veggies have softened about 6 – 8 minutes, add garlic and sauté for another minute.
• Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to a light boil.
• Cook and stir occasionally until pasta is tender and meatballs are cooked through, about 10-15 minutes. Turn off the heat and add chopped spinach
