Italian Wedding Soup

Italian Wedding Soup

Many of my friends have asked for my Italian wedding soup recipe. It’s flavorful, healthy, and hearty, and it’s made with ingredients you probably already have at home. When I made this recipe, I wanted to keep the integrity of the classic Italian wedding soup flavor, but make it a little healthier. I did this by replacing orzo with farro, and the pork meatballs with lean turkey. In any case, this is a great soup to make if you’re trying to be healthy without sacrificing flavor. Enjoy!

Italian Wedding Soup

  • Servings: 8
  • Difficulty: easy
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Author: Pasta Ragazza

Ingredients:
– 3 qt chicken broth
– 2 cup water
– 1 small onion, chopped
– 4 cloves garlic, minced
– 6 carrots, cut in half-inch pieces
– 1 lb ground turkey
– 1 egg
– 1/2 cup panko
– 1/2 cup grated Parmigiano-Reggiano cheese, more for serving
– 1/4 cup flat-leaf parsley, minced
– 1/2 tsp salt
– 1/2 tsp ground pepper
– 2 cans of cannellini beans, drained
– 1 bunch of baby kale
– 1 cup farro

Instructions

Filling
1. Start the soup base. In a dutch oven (5 qt +), add broth, water, 2 minced garlic cloves, onion, and carrots. Cook at medium heat for 40 minutes.
2. Make the meatballs. While the soup base is cooking, preheat the oven at 350°F and combine ground turkey, egg, 2 minced garlic cloves, panko, cheese, parsley, salt, and pepper in a large mixing bowl. Mix with your hands & form 1-inch meatballs. Lightly grease a baking sheet with olive oil or cooking spray, place raw meatballs on the baking sheet, and cook in the oven for 25 minutes.
3. Cook farro. Bring a large pot of water to a boil and cook farro until tender. I use the Trader Joe’s 10 minute farro, but you can use regular farro, which takes ~30 minutes to cook.
4. Add beans, kale, & meatballs. Once the carrots in your soup base are tender and the farro is cooked, add the drained beans, baby kale, & turkey meatballs. Simmer for 10 minutes.
5. Plate & enjoy. Serve the farro and soup in bowls, top the bowls off with some parm, and serve immediately.

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