Italian Wedding Soup

$- 1 cup acini di pepe pasta - 1 lb ground turkey or chicken - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 6 cups chicken broth - 2 cups fresh spinach or kale, chopped - 1 carrot, diced - 1 celery stalk, diced - 1/2 onion, finely chopped I love using fresh and simple ingredients. Each item shines in the soup. The acini di pepe pasta adds a fun texture. Ground turkey or chicken keeps it light and tasty. Grated Parmesan gives a rich, cheesy flavor. Fresh parsley adds a bright touch. When it comes to seasonings, garlic powder and onion powder boost the taste. Salt and black pepper round out the flavors. Chicken broth is the base, making the soup warm and comforting. For veggies, I choose spinach or kale. They add color and nutrients. Diced carrot and celery bring sweetness and crunch. The finely chopped onion adds depth. Each bite is a mix of flavors, making the soup a true delight. To start, I mix the ground turkey with Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. This blend gives the meatballs a rich flavor. You want to mix it until everything is well combined. Next, I roll the mixture into small meatballs, about 1 inch in diameter. This size helps them cook evenly. In a large pot, I heat olive oil over medium heat. Then, I add the diced onion, carrot, and celery. These vegetables add sweetness and depth to the soup. I sauté them until they turn tender, which takes about 5 to 7 minutes. The smell fills the kitchen and sets the stage for a hearty meal. Now, I carefully add the meatballs to the pot. I want to brown them on all sides, which takes about 5 to 6 minutes. This step locks in their juices and flavor. Next, I pour in 6 cups of chicken broth and bring it to a boil. Once boiling, I reduce the heat to let it simmer for about 10 minutes. After that, I stir in 1 cup of acini di pepe pasta and the greens. I cook everything until the pasta is al dente, which takes another 8 to 10 minutes. The greens wilt nicely, adding color and nutrition. Now, the soup is ready to serve! For the best meatballs, use cold ingredients. Cold meat keeps a nice texture. Mix your ground turkey with cheese and spices in a bowl. Roll them into small balls, about one inch wide. This helps them stay juicy. When you brown them, don’t crowd the pot. This ensures even cooking and a nice brown color. Brighten your soup with fresh lemon juice. Just a squeeze adds a nice zing. For a richer taste, consider making your broth at home. Homemade broth is packed with flavor. It makes a big difference in your soup. When serving, add extra Parmesan on top. This adds creaminess and looks great. Don’t forget lemon wedges for a fresh touch. Pair your soup with crusty bread for dipping. This makes each bite even better. {{image_2}} You can switch up the main protein in your soup. Ground turkey works great, but you can also use chicken or beef. If you're looking for a plant-based option, try using lentils or chickpeas instead. For a quicker meal, use pre-cooked meatballs. Just drop them in the soup and heat through. Acini di pepe is traditional, but feel free to swap it out. Orzo or small shells work well too. If you need gluten-free options, use gluten-free pasta. It will still taste great and keep the soup hearty. Add more veggies to boost flavor and nutrition. Try adding peas, zucchini, or even diced bell peppers. You can also switch the greens. Swiss chard or even kale can add a nice twist. The more you experiment, the more fun your soup becomes! Keep leftovers in an airtight container for up to 3 days. This helps maintain flavor and freshness. When you want to enjoy it again, reheat the soup on the stovetop or microwave. Just heat it until it’s warm all the way through. You can freeze the soup without pasta for up to 3 months. This way, the soup keeps its best taste and texture. When you are ready to eat, just add the pasta when reheating. This keeps the pasta from getting mushy. Thaw the soup overnight in the fridge before reheating. This makes it easy to warm up. If the soup thickens too much while reheating, add a little broth. This will help bring back its perfect consistency. Italian Wedding Soup is a comforting dish with roots in Italian-American cuisine. Despite its name, it does not come from weddings. The name refers to the "marriage" of flavors from meatballs and greens. You will find small meatballs made from ground meat, usually turkey or chicken, along with leafy greens like spinach. The soup is hearty and often includes tiny pasta, like acini di pepe, which adds to its charm. This dish combines rich chicken broth with fresh and savory ingredients, creating a warm hug in a bowl. Yes, you can prepare Italian Wedding Soup ahead of time. First, make the meatballs and soup base. Store them separately in airtight containers. You can keep the soup in the fridge for up to three days. If you want to freeze it, leave out the pasta. This way, it stays fresh and tasty. When you are ready to eat, simply reheat the soup and add the pasta. This keeps everything from getting mushy. Italian Wedding Soup pairs well with many side dishes. Here are some great options: - Crusty bread for dipping - A fresh green salad with vinaigrette - Garlic bread for added flavor - A light pasta dish for a full meal These sides enhance the cozy experience of enjoying your delicious soup. This blog post offers a simple way to make a tasty Italian Wedding Soup. You learned about the main ingredients like turkey, pasta, and fresh vegetables. I shared step-by-step instructions for preparing the meatballs and cooking the soup. You also discovered tips for perfecting the meatballs and suggestions for variations. With this knowledge, you can enjoy a warm bowl that comforts and nourishes. So, grab your ingredients and get cooking!$

Warm up your dinner table with this delicious Italian Wedding Soup recipe! Packed with tender turkey meatballs, flavorful vegetables, and hearty pasta, this comforting dish is sure to please. In just 40 minutes, you can create a satisfying meal that brings joy to every gathering. Perfect for weeknights or special occasions, explore the recipe now and impress your family and friends with this delightful classic!

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Ingredients

1 cup acini di pepe pasta

1 lb ground turkey or chicken

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

6 cups chicken broth

2 cups fresh spinach or kale, chopped

1 carrot, diced

1 celery stalk, diced

1/2 onion, finely chopped

2 tablespoons olive oil

Optional: lemon wedges for garnish

Instructions

Prepare the Meatballs: In a mixing bowl, combine ground turkey, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Mix well until the ingredients are combined.

Form the Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes or until the vegetables are tender.

Cook the Meatballs: Carefully add the meatballs to the pot and cook for about 5-6 minutes, turning occasionally until they are browned on all sides.

Add Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.

Add Pasta and Greens: Stir in the acini di pepe pasta and simmer for another 8-10 minutes until the pasta is al dente.

Incorporate Spinach: Add the chopped spinach or kale and cook for an additional 2-3 minutes until the greens are wilted.

Final Seasoning: Taste and adjust seasoning with salt and pepper as needed.

Serve: Ladle the soup into bowls and garnish with lemon wedges for an extra zing.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6 servings

- Presentation Tips: Serve the soup in rustic bowls with a sprinkle of additional Parmesan cheese on top and a slice of crusty bread on the side for dipping.