The Recipes

Italian Wedding Soup

I made this the same night I made turkey meatloaf, since I had the ground turkey out and was already playing with my food.  Although I waited to eat the soup for lunch the next day, I think I ate about 10 meatballs while I was waiting for the meatloaf to be done.

Italian Wedding Soup


Ingredients for the meatballs:

- 1 lb. ground turkey
- 1 egg, beaten
- 1/3 c. grated pecorino romano cheese
- 1/2 c. bread crumbs
- handful flat-leaf parsley, chopped
- 2 garlic cloves, minced
- salt
- pepper
- drizzle of olive oil

Ingredients for the broth:

- 1 yellow onion, diced
- 2 ribs celery, diced
- 2 carrots, peeled and diced
- 1 clove garlic, minced
- 1/2 c. dry white wine
- 4-5 c. chicken stock
- 1 c. barley, or other sturdy grain or pasta
- 1 bunch swiss chard, woody stems removed and roughly chopped
- salt
- pepper
- olive oil
- 1 bay leaf

Mix together all ingredients for the meatballs in a large bowl.  Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or spray with cooking spray.  Using a teaspoon or small ice cream scoop, portion out mini-meatballs.  You will have approximately 40.  Lightly drizzle the tops of the meatballs with a little bit more olive oil to help them brown.  Bake in the oven for 35 minutes.

Meanwhile, in a large soup pot or dutch oven, heat a light layer of olive oil.  Add the onions, carrots, and celery, and season with salt.  Let them soften for 7-8 minutes.  Add in the garlic, cook another minute, and add in the barley.  Stir to combine and let the barley get coated , then add in the white wine.  Let the wine reduce by half, then add in the stock and season again with salt and pepper.  Drop in the bay leaf and simmer for at least 45 minutes.  One or two minutes before you are ready to serve the soup, add in the swiss chard and meatballs and cook just long enough to wilt the greens.