Tuscan Spring Wedding Soup

A delightful twist on the traditional Italian Wedding Soup, this version features a blend of fresh spring vegetables and tender turkey meatballs, making it a vibrant and nourishing dish perfect for any season.

Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 lb ground turkey

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs

1 large egg

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

1 small onion, chopped

2 carrots, diced

2 stalks celery, diced

2 cups baby spinach

1/2 cup green peas, fresh or frozen

8 cups chicken broth

1 cup small pasta (e.g., ditalini or acini di pepe)

1 tbsp fresh lemon juice

2 tbsp fresh parsley, chopped

Salt and pepper to taste

Instructions

1. In a bowl, combine ground turkey, grated Parmesan, breadcrumbs, egg, garlic, salt, and pepper. Mix well and form into small meatballs.

2. In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.

3. In the same pot, add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.

4. Pour in the chicken broth and bring to a boil. Add the pasta and cook until al dente.

5. Return the meatballs to the pot along with spinach and peas. Simmer for 5 minutes.

6. Stir in lemon juice and chopped parsley. Season with additional salt and pepper to taste.

7. Serve hot, garnished with extra Parmesan cheese if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat on the stovetop over medium heat until steaming, or microwave in a microwave-safe bowl until hot.

Scan for cooking tips & leave a review!

itsonly.recipes/view/tuscan-spring-wedding-soup

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.