Italian Wedding Soup

Let's Cook

1. 1Prepare the Meatballs

   In a large mixing bowl, combine ground turkey, breadcrumbs, egg, grated parmesan cheese, and a pinch of salt and black pepper. Use your hands or a fork to mix all the ingredients together until just combined; avoid overmixing to keep meatballs tender. Once mixed, shape the mixture into small balls, about 1 inch in diameter. This should yield roughly 24 meatballs. Place the formed meatballs onto a baking sheet or plate while you prepare other ingredients.

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   Wet your hands slightly to prevent the mixture from sticking when forming the meatballs.

2. 2Sauté Aromatic Vegetables

   In a large pot, heat olive oil over medium heat. Add minced garlic (about 2-3 cloves, if desired) and finely diced carrot. Sauté for about 3-4 minutes or until the garlic is fragrant and the carrot is tender. Stir occasionally to prevent the garlic from burning, as this can make the soup bitter. Once the vegetables are softened, it's time to proceed with the soup base.

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   Chop garlic just before use for maximum flavor, as it can lose potency if pre-chopped and left to sit.

3. 3Cook the Meatballs

   To the pot with sautéed vegetables, carefully add the prepared meatballs one at a time. Allow them to brown for about 5 minutes, turning occasionally to ensure even cooking. You are not fully cooking the meatballs at this stage; you're just giving them a nice sear. Once browned, ensure the meatballs reach an internal temperature of 165°F (74°C) before serving. Then, add in chicken broth (8 cups) and bring the mixture to a gentle simmer.

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   Brown the meatballs in batches if your pot is small; overcrowding can cause them to steam rather than brown.

4. 4Add the Orzo and Escarole

   Once the broth is simmering, stir in orzo pasta (1 cup) and cook for about 8-10 minutes, or until the pasta is al dente. During the last 2 minutes of cooking, add chopped escarole (4 cups). This leafy green will wilt down quickly and add a nutritious boost to your soup. Stir well and allow the flavors to meld together.

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   Taste the soup and adjust the seasoning with additional salt and black pepper as needed.

5. 5Serve and Enjoy

   Once the orzo is cooked and the escarole is wilted, it's time to serve your delicious Italian wedding soup! Ladle the soup into bowls, making sure to include a good number of meatballs and vegetables in each serving. Garnish with extra grated parmesan cheese on top if desired. This soup pairs well with crusty bread or a simple side salad for a comforting meal.

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   Allow leftovers to chill completely before storing in an airtight container in the fridge; the flavors only improve the next day!