If you're looking for a soup that embodies both comfort and sophistication, this Tuscan Harvest Wedding Soup is your answer. It's a delightful blend of hearty flavors and nourishing ingredients, perfect for cozy evenings or special gatherings.
Ground turkey is lean and flavorful, making it perfect for meatballs that don't overpower the soup. The bread crumbs and egg act as binding agents, ensuring the meatballs hold their shape. A touch of Parmesan cheese adds a salty, umami punch, while oregano and garlic powder provide a warm, aromatic base. A little bit of olive oil helps brown the meatballs, enhancing their flavor. The combination of onion and garlic sautéed in the pot creates a fragrant base for the soup. Chicken broth adds depth and richness to the soup. Cannellini beans contribute creaminess and protein, while kale offers a nutrient boost and vibrant color. Small pasta like acini di pepe makes the soup filling and comforting. Finally, fresh parsley brightens the dish, and a little salt and pepper brings everything together.
This soup pairs beautifully with a slice of crusty bread or a simple side salad. For a more substantial meal, consider serving it alongside a grilled cheese sandwich or a platter of assorted cheeses and charcuterie.
First, you'll want to get those meatballs ready. In a mixing bowl, combine the ground turkey with bread crumbs, Parmesan cheese, an egg, oregano, garlic powder, salt, and black pepper. Mix it all up until everything is evenly distributed, then roll the mixture into small meatballs, roughly an inch in diameter. You should end up with about 20-25 meatballs.
Next, grab a large pot and heat up some olive oil over medium heat. Add the meatballs in batches, browning them on all sides. This should take about 5 minutes. Once browned, remove them with a slotted spoon and set them aside for later.
In the same pot, toss in your diced onion and minced garlic. Sauté them until they're soft and translucent, which should take just a couple of minutes. This step builds a flavorful base for your soup.
Pour in the chicken broth and crank up the heat to bring it to a boil. Once boiling, add the cannellini beans and kale. Let it simmer for about 10 minutes to allow the flavors to meld together.
Now, it's time to return the meatballs to the pot and add the pasta. Cook everything together until the pasta is tender, another 8-10 minutes. Stir in the fresh parsley and give the soup a taste. Adjust with salt and pepper as needed.
Serve the soup hot, perhaps with an extra sprinkle of Parmesan cheese on top for a little extra indulgence.
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