It might be a bit of a stretch to call this Italian Wedding Soup as there is no pasta in sight. However it is stuffed with the most delicious little meatballs made from turkey, pork, onions, garlic and mushrooms. There’s so much flavor going on you won’t miss the pasta one little bit. If you do – feel free to add some in the last 12 minutes of the cooking time:)
To be perfectly honest this isn’t the quickest soup you’ll ever make but it is up there in the taste department – and it’s hearty, which is exactly what you want in a soup in February when there’s snow on the ground. If time is on your side once you’ve made the meatballs, put them in the fridge for 20 – 30 minutes to firm up, they’re a lot easier to handle when cooking if they’re firmer.
Ensuring an even golden coating, not only makes them look delicious, it adds tremendously to the flavor.
If you’re looking for more information on how to make perfect meatballs, check out My King Cook blog and her fantastic article on the subject:)
- FOR THE MEATBALLS:
- 1-2 tablespoons olive oil
- 1 onion, peeled and finely chopped
- 1 cup of organic mushrooms, very finely chopped
- 2 cloves garlic, minced
- 1 lb ground turkey
- ¾ lb ground pork
- Squeeze of lemon juice
- 1 tablespoon minced parsley
- 1 teaspoon harissa spice (optional)
- Zest of a lemon
- Sea salt and freshly ground pepper
- FOR THE SOUP
- 1-2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 3 sticks of celery, diced
- 32 oz organic chicken broth or bone broth
- 1, 14oz can of diced tomatoes
- 1 cups of baby spinach or kale
- 1 cup frozen peas
- 1 heaped tablespoon fresh parsley, finely chopped
- Squeeze of lemon juice.
- Heat 1-2 tablespoons olive oil in a saucepan or Dutch oven, add the onion and saute on low until caramelized - about 10-15 minutes. Add the mushrooms and garlic, turn up the heat and saute for a few minutes, add a squeeze of lemon and cook for another minute. Take off the heat and allow to cool.
- In a large bowl mix together the ground turkey, pork, salt, pepper, harissa spice if using, parsley and lemon zest. When the onion mixture is cool add to the meat mixture. Combine gently, try not to be too heavy handed as you want the meatballs to be light, not tough!
- Take 1 tablespoon of the meatball mixture at a time and roll into balls. Place on a lined baking tray, then place in the fridge for 20 - 30 minutes to allow to firm up.
- Heat 2 tablespoons of olive oil in the same pan you were using. Add the onion, sprinkle over a generous pinch of salt and allow to saute for approximately 10 minutes. Add the celery and carrot and cook for a further 5 minutes. Transfer the vegetable mixture to a plate.
- Add another splash of olive oil and brown the meatballs. Add the vegetables back into the pan with the meatballs, add the stock and the tomatoes. Bring to the boil, turn down to a simmer and cook for 12 minutes.
- Add the spinach, peas and parsley, they will cook in the heat of the soup.
- Squeeze a splash of lemon juice into the soup and serve.
Serve with a generous sprinkling of Parmesan cheese. If you’re looking for more winter warmers try this Lentil Soup – it’s fabulous.