Description
Wholesome Italian Wedding Soup with savory turkey-fennel meatballs and whole wheat acini di pepe. A comforting Mediterranean recipe for any day.
Ingredients
Scale
- Meatball Magic:
- 1 lb lean ground turkey (93/7)
- 1 tsp fennel seeds, crushed
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1/4 cup panko breadcrumbs
- Soup Base Essentials:
- 1 tbsp olive oil
- 1/2 yellow onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken broth
- Fresh Greens & Pasta:
- 5 oz baby spinach
- 1/2 cup whole wheat acini di pepe (or orzo/ditalini)
- Finishing Touches:
- Freshly chopped parsley, for garnish
- Extra virgin olive oil, for drizzling (optional)
Instructions
- Roll Those Turkey-Fennel Meatballs:: First things first, let’s get those delicious Turkey-Fennel Meatballs ready. In a large bowl, gently combine the ground turkey, crushed fennel seeds, grated Parmesan, minced garlic, a bit of salt, pepper, egg, and breadcrumbs. Now, here’s where I always tell myself to go easy: don’t overmix! Seriously, just combine until everything is blended, otherwise, your meatballs get tough, and nobody wants that. Roll them into tiny, marble-sized balls – this is where the “wedding soup” name comes from, those little morsels! It’s a bit meditative, honestly.
- Sauté the Aromatics:: Next, grab a big pot or Dutch oven and heat a splash of olive oil over medium heat. Toss in your finely diced onion, carrots, and celery. Let them soften up for about 5-7 minutes, until they’re fragrant and the onion is translucent. This step is crucial for building the flavor base of your Italian Wedding Soup. I sometimes get impatient here, but giving these veggies their time really pays off. You’ll smell it, that sweet, earthy aroma, and you’ll know you’re on the right track.
- Brown the Meatballs:: Carefully add your Turkey-Fennel Meatballs to the pot with the sautéed veggies. You’re not trying to cook them through, just brown them slightly on all sides to lock in the juices and add another layer of flavor. This usually takes about 5-8 minutes. I once tried to skip this step to save time, and honestly, the meatballs didn’t have that lovely golden crust. It’s a small extra step, but it makes a big difference to the overall depth of your Italian Wedding Soup.
- Simmer and Infuse:: Now for the liquid gold! Pour in the chicken broth. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This gives the Turkey-Fennel Meatballs time to cook through completely and allows all those incredible flavors to meld together beautifully. The kitchen starts to smell absolutely divine at this point, truly comforting. I always peek in, just to watch it bubble gently.
- Add the Pasta and Greens:: Uncover the pot and crank the heat back up to medium. Stir in the whole wheat acini di pepe and cook according to package directions, usually around 7-10 minutes, until it’s al dente. Keep an eye on it; you don’t want mushy pasta, hon. Once the pasta is nearly done, stir in the baby spinach until it just wilts, which takes only a minute or two. It’s amazing how quickly those greens disappear into the soup!
- Season and Serve:: Taste your Italian Wedding Soup with Turkey-Fennel Meatballs and adjust seasonings as needed. This is where you make it truly yours! Maybe a little more salt, a crack of fresh black pepper. Ladle generously into bowls. I love a final flourish of fresh chopped parsley and a tiny drizzle of good quality extra virgin olive oil right before serving. It looks so vibrant and tastes even better. Enjoy this wholesome Mediterranean recipe comfort food!