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Italian wedding soup

Posted by Jeanne on November 28, 2010

Last weekend, my friends Peter and Erika came to visit all the way from New England. They brought with them their son Dylan, who was utterly obsessed with our fridge and the dog bowls.

Sunday it was brutally cold and Dylan seemed to be feeling a bit under the weather, so we stayed in and made soup instead of going out.

Dylan observes, and disciplines the cork trivet with a spatula.

Italian Wedding Soup, cobbled together through many recipes found online


1 lb ground turkey

1 egg

0.5 C seasoned breadcrumbs

0.5 C Parmesan cheese

Salt & pepper


1 TB olive oil

1 medium onion, finely chopped (about 0.5 to 0.75 C)

3 stalks celery, finely chopped

3 large or 6 small carrots, finely chopped

8 C stock or broth (we used chicken)

4 – 6 C uncooked greens, such as kale, chard, or spinach (we used kale)

I have never seen anyone so excited about kale ever in my life.

0.75 C small pasta, such as orzo or acini de pepe

Salt & pepper

Additional Parmesan for serving


Preheat oven to 350F.

Mix meatball ingredients until well-combined.  Form into small rounds (no larger than 1 TB) and place on a baking sheet. Cook for about 30 minutes, rotating sheet pan halfway through.

While meatballs are cooking, warm the olive oil in a heavy soup pot or Dutch oven over medium heat.  Add onions, carrots, and celery and cook until softened a bit, about 10 minutes.

Add broth and bring to a boil. If you’re using hardier greens like kale, add now and simmer about 10 minutes until the greens are softened.  Otherwise, just allow to simmer – add pasta and cook about 6 to 8 minutes or until pasta is cooked.  If you’re using softer greens like spinach or chard, add now and stir to wilt.  Season with salt & pepper to taste.

When meatballs are cooked, add as many as you like to the soup, depending on what broth to stuff ratio you prefer (I know, very exact…).  Top with Parmesan and enjoy.

Keep warm out there.



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