gotham kitchen

meatballs

20-minute italian wedding soup

I absolutely love soup. I love everything about it. The the perfectly cooked vegetables, the tender meat, the blend of spices, and most of all, the perfectly salty broth that absorbs all the flavors. It’s just SO GOOD. My husband, however, hates it. He doesn’t think soup should be allowed to be considered a meal or main course (eye roll). I went against his wishes the other night and made this Italian Wedding Soup which just blew my mind. It was so flavorful yet simple and tasted even better the next day in my lunch. Plus, it’s SO fast and easy. Everything is cooked in the broth in one pot for easy cleanup. I also used pre-seasoned ground turkey to save extra time and add extra flavor. I highly recommend serving with a good portion of mozzarella cheese on top and a side of crusty toasted bread.

15 minute italian wedding soup

20-minute italian wedding soup
 
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This soup is a one-pot wonder, loaded with fresh veggies, parmesan and Italian-seasoned turkey meatballs, all cooked right in the broth in 20 minutes.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
Meatballs:
  • 1 small onion, grated with a cheese grater
  • ⅓ cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ cup breadcrumbs
  • ½ cup grated Parmesan
  • 1 lbs Italian seasoned ground turkey
  • Ground black pepper
Soup:
  • 10 cups chicken broth (you can use bouillon cubes too)
  • 2 large carrots, diced (optional)
  • 3 cups fresh spinach, coarsely chopped
  • 1 large egg
  • 2 tablespoon freshly grated Parmesan
  • Salt and freshly ground black pepper
Instructions
  1. Combine turkey, parmesan, bread, egg, onion, parsley, garlic, salt and pepper in a medium-sized bowl and mix with your hands until fully combined. Using a 1" scoop (or your hands), shape the meat mixture into 1-inch-diameter meatballs. Set aside on a plate or cutting board.
  2. Bring the broth to a boil in a large pot over medium-high heat. Once simmering, add the meatballs and carrots and simmer until meat is cooked through and the carrots are tender, about 6-8 minutes. Add spinach and stir until wilted and fully incorporated into soup.
  3. In a small bowl, whisk the egg and parmesan until combined. Use a fork or whisk to move the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  4. Top with freshly grated mozzarella or parmesan cheese. Serve immediately.

 

greek turkey meatballs with lemon and feta

Ahh meatballs. The official food of Labor Day. Not really, but let’s pretend they are ‘cus these are so good, you need to make them STAT. The possibilities for meatballs are endless. Once you have the basic foundation recipe down, you can go nuts adding various flavor profile and ingredients. I have to admit that even writing this recipe was difficult as I typically just do my best at guessing then dumping everything in the bowl and mixing. They’re really hard to mess up as long as they’re seasoned properly and have the right proportions of meat, breadcrumbs, and egg. I typically make them Italian-style with a great homemade marinara, but these Greek-style meatballs are so flavorful, you definitely don’t need sauce! I paired these with a Mediterranean orzo salad.

greek turkey meatballs with lemon and feta

greek turkey meatballs with lemon and feta
 
Prep time
Cook time
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These Greek turkey meatballs with lemon and feta are light, flavorful and healthy.
Author:
Serves: 4 servings
Ingredients
  • 1 lb ground lean turkey
  • 1 egg
  • ½ medium yellow onion, diced
  • ⅓ cup feta cheese
  • 2 cloves of garlic, minced
  • ½ cup of breadcrumbs
  • 1 tablespoon grated lemon zest
  • ¼ cup fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp fresh cracked pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine all ingredients and mix with your hands until fully combined.
  3. Form 12-14 one-inch balls and place on a cookie sheet.
  4. Bake on top rack until meatballs begin to brown, about 20 minutes.

greek turkey meatballs with lemon and feta