This Tuscan Spring Wedding Soup is a delightful bowl of comfort that brings the freshness of spring to your table. Packed with tender turkey meatballs, vibrant vegetables, and a hint of lemon, it's a perfect way to celebrate any occasion or simply enjoy a cozy night in.
Ground turkey gives the meatballs a lean and tender base, absorbing flavors beautifully. Parmesan cheese adds a savory depth, while breadcrumbs help bind everything together. A large egg ensures the meatballs hold their shape. Garlic, of course, is a must for that aromatic punch, and a little salt and black pepper bring the seasoning together.
Olive oil is used to brown the meatballs, adding a nice richness. Onion, carrots, and celery are the classic aromatic trio that forms the soup's flavor base. Baby spinach and green peas introduce a fresh, green element, making the soup vibrant and nutritious.
The backbone of our soup is a rich chicken broth, which ties all the flavors together. Small pasta like ditalini or acini di pepe makes it filling and fun to eat. A dash of fresh lemon juice brightens everything up, while fresh parsley adds a touch of herbal freshness. Don’t forget to adjust salt and pepper to your taste!
This soup pairs beautifully with a crusty loaf of sourdough bread for dipping. A light, crisp salad with a simple vinaigrette can also complement the soup’s flavors, making for a balanced, satisfying meal.
Start by making the meatballs. In a mixing bowl, combine the ground turkey, Parmesan cheese, breadcrumbs, egg, minced garlic, salt, and black pepper. Use your hands to mix everything until just combined, then form into small meatballs, about the size of a walnut.
Heat a tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides. This should take about 5 minutes per batch. Once browned, remove them from the pot and set aside — they'll finish cooking in the soup later.
In the same pot, add the chopped onion, diced carrots, and celery. Cook these veggies for about 5 minutes until they start to soften, stirring occasionally to prevent sticking or burning.
Next, pour in the chicken broth and bring the mixture to a boil. Add your small pasta of choice and cook it until it’s al dente, which usually takes around 8–10 minutes depending on the type.
Gently return the browned meatballs to the pot, along with the baby spinach and green peas. Let the soup simmer for another 5 minutes, allowing the meatballs to cook through and the spinach to wilt.
Stir in the fresh lemon juice and chopped parsley just before serving. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, with a sprinkle of extra Parmesan cheese on top if you like.
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