Italian Wedding Soup With Turkey Meatballs

Nutrition Notes

Ingredients

• 12 cups chicken broth
• 2 tablespoons olive oil, plus additional for greasing and serving
• 1 pound lean ground turkey
• 1/2 cup panko bread crumbs
• 1/3 packed cup fresh parsley leaves, finely chopped
• 1 egg, lightly beaten
• 3 to 4 garlic cloves, minced
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1/2 teaspoon black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving
• 3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
• 3 packed cups baby spinach or kale, thinly sliced
• 1 lemon, zested and halved
• 1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Preparation

1. 1

   Step 1

   Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
2. 2

   Step 2

   Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
3. 3

   Step 3

   Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
4. 4

   Step 4

   Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
5. 5

   Step 5

   Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well to wilt. Season with salt and pepper to taste.
6. 6

   Step 6

   Divide the soup among 4 bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

7. Bon appetit!