Italian Wedding Soup with Turkey Meatballs

Italian Wedding Soup with Turkey Meatballs
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6

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About this Recipe

A very traditional Italian dish served in celebration of marriage! Whether you're Italian or not, this soup makes the perfect addition to the meal plan for your special day!


1 lb (454 g) Maple Leaf Prime Naturally® Extra Lean Ground Turkey
1/4 cup (60 mL) Breadcrumbs
1/4 cup (60 mL) Freshly grated Parmesan cheese
2 Cloves garlic, minced
Salt and pepper
1 Small onion
2 Cloves garlic
1 Stalk celery, coarsely chopped
1 Carrot, coarsely chopped
1 tbsp (15 mL) Ready prepared pesto
2 tbsp (30 mL) Olive oil
4 cups (1 L) Roughly chopped kale
8 cups (2 L) Chicken broth
2 Eggs, beaten
3 tbsp (45 mL) Freshly grated Parmesan cheese


MIX together all of the ingredients for the meatballs. Form into 1” (2.5 cm) balls, place on a baking sheet and set aside.

PLACE onion, garlic, celery, carrot and pesto in the bowl of a food processor. Pulse until finely chopped.

HEAT olive oil in a large pot, add vegetables and cook, stirring 2-3 minutes or until they begin to soften. Add broth and bring to a boil. Carefully drop meatballs into the soup and cook for about 5 minutes. Stir in kale and continue to cook for 7-8 minutes or until the internal temperature of the meatballs reaches 165°F (74°C).

WHISK together beaten eggs and Parmesan cheese; gradually drizzle into the soup as you continue to stir in a circular motion. Once all the egg mixture has been added stir gently with a fork to form small even strands. Season soup with salt and pepper, ladle into warm bowls and serve immediately.


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