This is one of those recipes that I make from memory without measuring anything. When I was 18, just starting college, I looked up a recipe. It was alright, but way too greasy and complicated for me. So, I made some changes, and came up with this.
One day I’d like to pass on my recipes, so this is my attempt at quantifying one of my daughter’s favorites. It’s super easy, but my whole (extended) family loves it!
I should note that I usually use pasta called acini di pepe. Trinity refers to it as ‘dot pasta,’ because it looks like tiny dots. My store was out, so I picked up some stelline, tiny stars, instead. One time I used alphabet. Any small pasta will work.
Italian Wedding Soup
1 lb Lean Ground Turkey
1 Whole Egg
¼ Cup Breadcrumbs
¼ tsp Garlic Powder
½ Tbsp Italian Seasoning
8 Cups Chicken Broth
1 Cup Stelline Pasta (about ½ a box)
2 Cups Fresh Spinach
Mix the turkey, egg, breadcrumbs, garlic powder, and Italian seasoning together in a bowl. Roll into meatballs. I used about 1 tablespoon of mix per meatball, and it made around 32 of them.
Place meatballs on a sprayed baking sheet. Bake at 350F for about 20 minutes.
While the meatballs are baking, pour chicken broth into a large pan. Bring to boil.
Once meatballs are done, add them to the broth along with the stelline pasta. Boil for 5 minutes.
Add spinach and allow to cook for 1 additional minute, just until the spinach wilts.
Remove from heat, serve, and enjoy!
I know it seems like this has a TON of meatballs in it, but this made about 6 huge bowls of soup. That means that each bowl had approximately 5 meatballs.
It’s really extra delicious served with a piece of garlic bread.