Italian Wedding Soup
380 kcal per serving · 30g protein
Light chicken broth with tender turkey meatballs, acini di pepe pasta and ribbons of escarole. Comforting and quick.
Open in Mixit →Ingredients
- 400 g Ground turkey
- Egg × 1
- 60 g Breadcrumbs
- 60 g Parmesan (grated)
- 4 cloves Garlic
- 20 g Fresh parsley
- 1600 ml Chicken stock
- 120 g Acini di pepe pasta
- 200 g Escarole or baby spinach
- Carrot × 2
- 2 stalk Celery
- Onion × 1
- 4 tsp Olive oil
- 8 g Salt
- 4 g Black pepper
Method
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Mix the Meatballs
In a large bowl, combine turkey, beaten egg, breadcrumbs, parmesan, grated garlic, chopped parsley, salt and pepper. Roll into cherry-sized meatballs.
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Sauté the Mirepoix
Heat olive oil in a pot over medium heat. Cook the diced onion, carrot and celery 5min, stirring now and then, until soft.
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Simmer the Broth
Add chicken stock and bring to a gentle simmer — small bubbles just breaking the surface, not a rolling boil.
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Cook the Meatballs
Gently drop meatballs into simmering stock. Cook 8min until cooked through and floating — cut one open to check there's no pink inside.
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Stir in pasta
Stir the pasta into the soup.
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Cook 8min
Cook 8min until tender.
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Add the escarole
Add the escarole — a leafy bitter green — in the last 2min to wilt.
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Finish
Taste, adjust salt and pepper. Serve with extra grated parmesan over the top.