The first time I had Italian Wedding Soup was during my first work trip to Pittsburgh, PA.
Italian Wedding Soup? Is this for real?
Oh it’s for real. And it’s FABULOUS.
When I got back to the West Coast, I couldn’t find Italian Wedding Soup anywhere: not in restaurants, not in delis, not in supermarkets. I kept watching for it. And watching for it. I finally started seeing it appear in delis and supermarket shelves around 6-7 years ago. However, it’s a super simple and fast dish to make, which makes it a great weeknight meal. Bonus idea to stretch your soup’s life span: you can use the meatballs for a pasta dish the next day, as I did!
My version is a little lighter because I use ground turkey versus the traditional ground beef and pork. The traditional recipe uses spinach, but I prefer kale. I also use more carrots than I think most recipes call for. As with most recipes I post on Urban Bliss Life, this is an easy recipe to adapt to your own tastebuds.
- 1/2 pound ground turkey meat
- 2 tablespoons breadcrumbs
- 1 tablespoon finely grated parmesan cheese
- 1/2 teaspoon dried basil
- 1 egg lightly beaten
- 1 tablespoon finely chopped parsley
- 4 cans 14.5 ounces each chicken broth
- 1/2 cup finely chopped carrots
- 1/2 cup uncooked orzo pasta
- 2 cups coarsely chopped or shredded-by-hand kale I just use my hands and tear off 2" pieces
- Combine the turkey meat, breadcrumbs, cheese, basil, egg, and parsley in a large bowl. Mix well and then form into 1" meatballs.
- In a large saucepan, bring the chicken broth to a boil. Add the carrots, orzo, and meatballs.
- Cook on high boil for about 2 minutes, then reduce heat and add shredded/chopped kale.
- Cook at a low- to medium-boil for about 10-12 minutes or until meatballs are done, stirring once in a while to avoid ingredients sticking to one another.
- Serve topped with grated parmesan cheese if you desire.