Italian Wedding Soup with Turkey Meatballs
A healthy and quick wedding soup with carrots, turkey meatballs and whole wheat couscous
Servings: 4 bowls
Calories: 400kcal
Cost: $30
Equipment
- 1 medium bowl to mix meatball meat
- 1 large sheet pan to bake meatballs
- aluminum foil or parchment paper
- 1 large pot can be a dutch oven or standard pot
- 1 large spoon or ladle
- 1 sharp knife
- 1 cutting board
Ingredients
Turkey Meatballs
- 1 lb lean ground turkey
- ¼ cup white cheddar finely shredded
- ¼ cup Italian bread crumbs
- ¼ cup fresh parsley chopped
- 2 cloves garlic peeled and minced
- 1 egg
- salt & pepper
- 1 tbsp olive oil for your hands
Italian wedding soup
- 1 tbsp olive oil
- ⅓ cup carrots chopped into half inch pieces
- 1 cup yellow onion diced
- 3 cloves garlic peeled and chopped
- 3 sprigs fresh rosemary
- 4 tbsp fresh dill chopped
- 1 lemon
- ¾ cup whole wheat couscous
- 2 cups chicken broth or vegetable broth
- 3 cups water
- 2 cups spinach
- salt & pepper
- white cheddar for topping
- extra dill for topping
Instructions
- Make the meatballs. Preheat the oven to 400°F and line your baking sheet with foil or parchment paper. Grease the surface with a dab of olive oil. In a bowl, add the ground turkey, white cheddar, breadcrumbs, egg, garlic, parsley, and a pinch of salt and pepper. With a fork, mash together all of the ingredients until you have a consistent mixture.1 lb lean ground turkey, ¼ cup white cheddar, ¼ cup Italian bread crumbs, ¼ cup fresh parsley, 2 cloves garlic, 1 egg, salt & pepper
- Coat your hands with some olive oil to make it easier to roll meatballs. Take a teaspoon-sized portion of meat and roll it into a tight meatball. Place it on the baking sheet. Repeat this process until you run out of meat - it should produce around 40 meatballs. Space them out as much as possible.1 tbsp olive oil
- Bake the meatballs for 10 minutes. Then flip each meatball over and bake for an additional 2 minutes. Remove from the oven and let cool.
- Make the soup. In a large pot, add the olive oil and let it heat over medium high heat for 30 seconds. Add the chopped carrot, garlic and onion. Add a pinch of salt and pepper, and let the vegetables cook for 2-3 minutes, until lightly browned and the onions become slightly translucent.⅓ cup carrots, 1 cup yellow onion, 3 cloves garlic, salt & pepper, 1 tbsp olive oil
- Pour in the broth and water. Add in the rosemary (whole) and the couscous. Add more salt if you'd like. Bring the soup to a bubbling boil and then bring it down to a simmer.¾ cup whole wheat couscous, 2 cups chicken broth, 3 cups water, 3 sprigs fresh rosemary
- Remove the rosemary with a fork. You can take the leaves off the stem and throw them back into the soup if you wish. Add the meatballs into the soup, along with the juice of 1 lemon and the chopped dill. Stir and let the soup simmer for 10 minutes. Then turn the heat off and add the spinach. Stir until the leaves have wilted and have assimilated into the soup.4 tbsp fresh dill, 1 lemon, 2 cups spinach
- Serve while hot and top with extra grated cheese and dill.extra dill, white cheddar