This healthy spin on classic Italian Wedding Soup is made lighter with turkey meatballs, white beans, and plenty of kale, all in a light and comforting broth.
Course Main Course
Keyword turkey meatball soup
Prep Time 15minutes
Cook Time 4hours
Total Time 4hours15minutes
Servings 8, makes, about 55 ½-inch meatballs
1poundlean ground turkey, (85% lean)
1medium shallot, finely chopped
2clovesgarlic, finely chopped
½teaspoonfreshly grated nutmeg
1/4teaspoonred pepper flakes
kosher salt and freshly ground pepper
½cupParmigiano-Reggiano, grated, plus more for serving
2tablespoonsItalian parsley, chopped
8cupschicken or vegetable broth, (64 ounces)
1 15-ouncecan white Northern beans or other small white bean, drained and rinsed
½yellow onion, chopped
4cupskaleabout 1 pound
Add milk to a large mixing bowl then tear the bread into chunks and add to the milk to soak. Add the turkey, shallot, garlic, nutmeg, oregano, red pepper flakes, salt and pepper, cheese, parsley and egg and gently mix with your fingers until the mixture is combined. Use a small scoop or melon baller to form ½ inch balls.
Heat the olive oil in a large skillet over medium high heat and lightly sear the meatballs for 1-2 minutes on each side. Remove from the pan and set aside.