The Pioneer Woman Tasty Kitchen
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Italian Wedding Soup

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Level: Easy

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Description

Made with turkey meatballs and Swiss chard, my rendition of this classic soup is both light and comforting.

Ingredients

  • FOR THE MEATBALLS:
  • 1-⅓ pound Ground Turkey
  • ⅓ cups Plus 1 Tablespoon Panko Bread Crumbs
  • ¼ cups Parmesan Cheese, Grated
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Fresh Parsley, Chopped
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Ground Black Pepper
  • FOR THE SOUP:
  • 1 teaspoon Oil
  • 1 whole Small Onion, Chopped Small
  • 1 stalk Celery, Finely Chopped
  • 3 whole Small Carrots, Peeled, Sliced Into Circles
  • 1 Tablespoon Fresh Parsley, Chopped
  • 3 cups Swiss Chard, Chopped
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Ground Black Pepper
  • 10 cups Low Sodium Chicken Stock
  • 1 cup Dried Ditalini Or Any Other Small Pasta

Preparation

For the meatballs:
Preheat oven to 350ºF.

Mix all ingredients in a medium-sized bowl. Use a fork to mix so that the meat doesn’t get too mashed up. Scoop teaspoon-sized amounts of the meat mixture and use your hands to roll them into balls. Lay on a sheet pan that has been lined with oil and sprayed with nonstick spray.

Place the tray of meatballs into the preheated oven and cook for 10 minutes. Remove from oven and set aside.

For the soup:
Heat your pot over medium heat. Add the oil and let that get hot. Add the onions, celery, carrots and parsley and cook until translucent, about 5 minutes. Add the Swiss chard and cook another 2 minutes. Season with salt and pepper.

Add the chicken stock and then add the meatballs to the pot. Stir the pot and then turn heat to medium-low. Let slowly cook for 1 1/2 hours.

After the soup has cooked for 1 1/2 hours, turn the heat back to medium and add your pasta. Since this is a small pasta shape, it will cook quickly and not need to boil. Plus, I like to let it cook a little slower so it will absorb more flavor. Once the pasta is cooked, you can serve your soup and enjoy!

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