Category: Salads

Italian Wedding Soup

Makes 2 large or 4 small servings


For the Meatballs

  • ¾ pound ground turkey meat
  • 1/3 cup ground flax seed
  • 3 tablespoons chopped flat-leaf parsley
  • 3 tablespoons grated Parmesan
  • 2 tablespoons chopped garlic
  • 1 tablespoons chopped oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 egg, beaten

For the Soup

  • extra virgin olive oil
  • 3/4 cup chopped white onions
  • 3/4 cup chopped carrots
  • 2 tablespoons chopped garlic
  • 1/2 teaspoon sea salt
  • Ground black pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 (28-ounce) can whole tomatoes, drained and halved
  • 1 cup uncooked orzo
  • 2 cups shredded kale

For the meatballs, combine chopped meat through egg in a large bowl and mix with your hands. Use a teaspoon to measure out meat for even sized meatballs. With damp hands, shape them into 1-inch balls and transfer them to a large plate.

For the soup, heat olive oil in a large soup pot over medium heat. Add onions, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil.

Add meatballs to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in kale.

Test a meatball to ensure that it is fully cooked. While soup cooking, make your grain of choice (barley, orzo, brown rice). My preference is to add the grain to the pasta as you are serving individual bowls to avoid overcooking pastas.