Okay, so many not so much a spicy meatball, but an Italian Wedding Meatball?
As fall has kicked into high gear, my soup and stew making has as well. I’ve always been a huge fan of Italian Wedding Soup; I can’t get enough of it. And I know for some people, spending all of the time making the tiny little meatballs is exhausting. The first time I made the soup, I spent a good hour rolling teeny tiny little meatballs out. It was exhausting. And honestly, had it not been for sheer laziness, I don’t think I would have stumbled upon the greatest realization in Italian Wedding Soup history….bigger in this case IS better!
So with the recipe below that I borrowed and tweaked from Ina Garten (it’s turkey meat, so it’s even healthier!) you can use a teaspoon as your meatball making gage. It’s quicker, easier and makes some delicious bites!
I should warn, I like my soup with lots of spinach and not a ton of pasta, but if you feel differently, go ahead and change it up.
7-8 links of sweet Italian turkey sausage, removed from casings
1 lb of ground turkey
2 cloves of garlic, minced
1 egg, lightly beaten
1 cup good grated parmesan cheese (I prefer Locatelli)
1 cup of plain bread crumbs
A handful of flat leaf parsley (I just get a bunch from the store and rip a handful from the top) chopped
1 tbs milk
Salter and Pepper to taste
1 onion, chopped
1 bag of baby carrots, cut into rounds
15 cups of low sodium chicken broth
1 cup of pastina (or any small pasta)
2 bags of spinach
Preheat oven to 400, line two baking pans with tin foil
In a bowl combine all of the meatball materials. Take a teaspoon and fill roughly 1/3 of the spoon with the meat mixer, and lay on the foil lined trays. Meatballs should be about 1.5 inches in diameter, however if they’re smaller or larger, it doesn’t really matter. Fill both lined trays with meatballs and put in oven for about 15 minutes, or until meat is starting to brown.
While meat is cooling, place carrots and onion in a large stock pot over medium with olive oil and a pinch of salt and sweat them. You want the carrots to soften, but you don’t want any of the ingredients to brown. Once the carrot mixture is softened, about 10 minutes, add the broth.
When meatballs are finished, add them to the broth mixture and cook together for an additional 15-20 minutes over low heat.
At this point, add the pasta and let cook for an additional 15 minutes. Then quickly add in the spinach and stir. Let the soup cook with all of the ingredients for an additional 5 minutes before serving.
Grate parmesan cheese on top of bowl and a pinch of pepper and serve!