TL/DR – Italian Wedding Soup. This is a slightly different take with kale and a turkey/pork meatball. Pasta is optional.
This is my take on Italian Wedding Soup. Don’t get mad at me! I prefer kale over spinach and slightly larger meatballs. Ground turkey is quite lean and pork can be too greasy, so I use a mix of ground turkey and ground pork. There is some fat from the pork and lots of flavor as a result, which I consider delicious. If you prefer less fat, just use ground turkey.
Start by simmering chopped kale in broth. 6 cups of chicken broth doesn’t seem like enough, but it totally is. As the kale simmers, combine all of the meatball ingredients except for the meat in a bowl and mix well. Then add the turkey and the pork and mush it with your hands until it’s incorporated.
Make the meatballs about 1 1/2 inches, then plop them onto the simmering kale and crank the heat up to get the cooking going again. Lower to a simmer once it’s bubbling and then let the meatballs simmer, covered, for about another 22 minutes.
Traditionally, acini de pepe pasta is used in this soup, but honestly it’s totally fine without it. If you prefer the pasta and don’t have the tiny little balls, try orzo or ditalini.
If you are craving a cozy soup but with zestier flavors, try Salsa Verde Posole.
Italian Wedding Soup
Ingredients
- 1/2 c Italian parsley, finely minced
- 1 clove garlic, finely minced
- 1/4 c yellow onion, finely minced
- 1/2 c Panko crumbs
- 1 large egg
- 1/2 c grated parmesan
- 3/4 t kosher salt
- 1/4 t ground pepper
- 8 oz ground turkey
- 8 oz ground pork
- 1 bunch lacinato kale, ribs removed and cut into small pieces
- 6 c low sodium chicken broth
- 1 c acini de pepe pasta, optional
Directions
- Step 1 For the soup:
- Step 2 Pour the chicken broth into a large pot and add the kale, bring to a simmer and cook on a low simmer, covered, for 12 min. While the pot simmers, make the meatballs.
- Step 3 For the meatballs:
- Step 4 Combine the first 8 ingredients, (parsley through pepper,) in a medium bowl and mix well with a fork.
- Step 5 Add the ground turkey and ground pork and mix together well by hand.
- Step 6 Form 1 1/2 inch meatballs and place on a plate.
- Step 7 After the broth and kale have simmered for 12 minutes, add the meatballs and bring back to a low boil, stirring gently to prevent sticking to the bottom.
- Step 8 Simmer for another 12 minutes.
- Step 9 If desired, add the acini de pepe and simmer for 10 minutes more, or for the amount of minutes on the pasta package instructions. If you do NOT want pasta, then simmer for another 10 minutes without adding pasta.
- Step 10 Check the meatballs for doneness, then serve immediately with crusty garlic bread if desired.
