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
– 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
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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