New York Times Italian Wedding Soup

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Italian Wedding Soup Recipe New York Times

Authentic Italian Wedding Soup | How To Feed a Loon

Nyt cooking is a subscription service of the new york times. Classic italian wedding soup is beloved for its simplicity and satisfaction this turkey version is lean while meatballs stay moist by simmering in broth start with the most flavorful broth you can get your hands on homemade is ideal but store bought works well too then pack the meatballs with f.

Italian Wedding Soup With Turkey Meatballs Kale Italian Wedding Soup Wedding Soup Italian Soup

A Note About The Turkey Meatballs

Using shredded zucchini in turkey meatballs is an ingenious trick I learned from chef Ottolenghi when I tried his turkey zucchini meatball recipe. In addition to loving the fresh flavors of the meatballs, I was amazed that they held together with no breadcrumbs to bind them. I use the same technique in this recipe and they’re great!

Giada De Laurentiis Makes Italian Wedding Soup

Stir in diced tomatoes, and chicken broth. Bring soup to a boil over medium-high heat, then stir in orzo pasta, spinach, parsley, and cooked meatballs. Reduce heat to low and simmer until pasta is cooked and vegetables are tender. Season soup with salt and pepper and let stand, covered for 30 minutes in order for the flavors to meld. Serve warm.

Drop meatballs into simmering soup and cook for about 5 minutes, until meatballs float. Add beans and parsley. Remove bay leaf. Whisk eggs. Add about 1 cup of the broth to eggs, continuing to whisk lightly. Remove the pot from heat, stirring in the egg mixture. Top soup with Parmesan cheese.

Drain the stock pot of most of the oil reserving some to cook the vegetables. SOUP Use some reserved meatball grease to slowly cook the onions over medium-low heat until translucent. Stir in the garlic until fragrant then add the carrots and celery.

Our Italian wedding soup recipe marries homemade meatballs with a rich and savory broth. The type of ground meat you use is up to you. Ground beef, pork, turkey and chicken all work well. You can use one or combine two types of meat for a more complex and tasty meatball. When we make this recipe, we love to combine ground pork and ground turkey.

Also Check: Campbells Chicken And Cheese Casserole

Italian Wedding Soup With Turkey Meatballs

Another surgery, another few weeks of recovery, but that doesnt stop the longing for soup on a rainy, cold day. This recipe, from the New York Times, fit the bill. My husband helped in chopping and mixing and we worked together to put this together. I like not only the delicious lemony flavor, but that it can be made very quickly. One commenter wrote: wedding soup is not so named because it is served at Italian weddings, but because the flavors of stock and bitter greens marry well to produce a harmony of flavors: a Minestra Maritata. Sounds great to me.

Ive made some minor changes, reflected below in the recipe.

Italian Wedding Soup With Turkey Meatballs, by Sarah Copeland

Ingredients2 tablespoons olive oil, plus additional for greasing and serving1 pound lean ground turkey½ cup panko bread crumbs packed cup fresh parsley leaves, finely chopped1 egg, lightly beaten3 to 4 garlic cloves, minced1 teaspoon kosher salt½ cup freshly grated Parmesan cheese, plus more for serving¾ cup orzo, ditalini, acini di pepe or another small soup pasta 3 packed cups baby spinach or kale, thinly sliced1 lemon, zested and juiced¼ cup fresh dill, roughly chopped

PreparationIn a large pot, melt 1 Tbls. butter then add 2 Tbls. olive oil. Saute 1/2 chopped small onion until just turning golden. Add 2 quarts chicken broth to the pot and bring to a boil.

Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

before adding cheese

Enhancing The Turkey Flavor

Easy Italian Wedding Soup Recipe: How to Make It

Turkey can taste bland, so I like to add-in minced onions, garlic, aged parmesan cheese, oregano, and parsley to enhance the flavor. Broiling or pan-frying the meatballs before simmering in the soup adds surface texture and flavor from the browning. As the meatballs cook in the soup, they will slightly soften and infuse flavor from the broth.

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Turkey And Pork Meatballs With Tomato Sauce

Provided by Pierre Franey

Yield 4 to 6 servings

Number Of Ingredients 19

3/4 pound lean ground turkey
3/4 pound lean ground pork
2 teaspoons olive oil
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
1/2 cup fresh, fine bread crumbs
1/4 cup milk
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
2 tablespoons finely chopped parsley
1 pound ripe plum tomatoes
1 tablespoon olive oil
1/4 cup finely chopped onions
1 teaspoon finely chopped garlic
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
Salt and freshly ground pepper to taste


How To Make This Italian Wedding Soup With Turkey Meatballs And Cauliflower Rice

I love this lighter, low carb version of Italian wedding soup. Whether you’re on the keto diet or not, you’ll appreciate that there’s nothing but nutritious ingredients in this soup. The meatballs are bound with shredded zucchini and herbs in place of bread crumbs, and the broth is flecked with cauliflower rice instead of pasta. This dish comes together easily, especially if you can find riced cauliflower at the grocery store.

  • Get a big pot of broth and spices heating on the stove while you make the meatballs.
  • The meatballs are browned in the oven and then added to the hot broth, along with the cauliflower rice. The soup is simmered for a few minutes to heat everything through.
  • The soup is removed from the heat and the greens are stirred in.
  • Soup’s on! A bowl of comfort and goodness with well-seasoned broth, brimming with tender meatballs, packed with healthy veggies and delicious fresh flavors!

Read Also: Baked Chicken And Rice Casserole Campbells

Here Is What You Will Need:

Ground Turkey: If you dont want to use ground turkey you can substitute it for ground chicken. You want to use a ground meat with a low fat content.

Panko Bread Crumbs: Or regular bread crumbs can be substituted. Just use unseasoned bread crumbs or panko for these meatballs.

Egg: A binding agent for the meatballs! A definite must!

Italian Seasoning: A great seasoning for these italian meatballs

Grated, Parmesan Cheese: Fresh Cut Parmigiano Reggiano is my favorite for flavor in these meatballs and soup base.

Salt and Pepper: I always like to say salt and pepper to taste because everyone prefers their desired amount of seasoning.

Olive Oil: Just enough is needed to cook the garlic and onions, to bring out all those divine flavors.

Small White Onion, Chopped finely: Lots of flavor for this soup. Chopped finely is best !

Cloves Garlic: I think I have said it time and time before but isnt everything better with garlic!

Carrot, Chopped Finely: A great vegetable for this soup, chopping them finer is a preference in our house.

Spinach, Chopped: Frozen or Fresh, Chopped Spinach is the star vegetable in this soup!

Chicken Broth: Store bought or homemade Chicken broth is the best base for this soup. There are low sodium or no sodium options for those watching their sodium intake.

Dried Oregano and Dried Basil: Great spices for this soup.

Favorite Italian Wedding Soup Recipe

How to Make Italian Wedding Soup

And a bowl of Italian Wedding Soup is the best soup for the season! My Italian mama always had a pot of soup on the stove, no matter what time of year it was. I also have memories that evoke visions of my Nonna preparing this amazing Italian Wedding Soup. My family just loves the simplicity of a hot bowl of homemade soup made from scratch.

The Best Italian Wedding Soup. 3 sprigs thyme. 2 bay leaves. 2 sprigs oregano. 1 teaspoon black peppercorns. 1/2 cup panko breadcrumbs. 1/3 cup finely grated Parmesan, plus more for serving. 1/4 teaspoon crushed red pepper flakes. Kosher salt and freshly ground black pepper.

The Best Italian Wedding Soup Braised Rosemary White Beans The 10 Best Soups to Make for Dinner We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

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More About Turkey Meatballs Recipe Nyt


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  • Preheat oven to 350°. In a large bowl, stir ground turkey, bread crumbs, Parmesan , onion, egg, garlic, parsley, chives, and milk until combined.

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  • Combine the bread crumbs, salt, pepper, red pepper flakes, and Italian seasoning in a large bowl, then add the parmesan, eggs, onion, parsley, garlic. Pour in the milk and olive oil and mix to combine. Let sit for 5 minutes so that the dry ingredients start to soak up the wet ingredients.
  • Add the ground turkey into the mixture and work it in until it is evenly mixed. You might need to use your hands.
  • Form the turkey into 2 inch balls and place evenly spaced on a greased cookie sheet. Bake for 25-35 minutes or until cooked through

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Classic Italian Turkey Meatballs

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon ketchup, optional
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling
1/4 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
1/2 teaspoon freshly ground black pepper, plus more to season
3/4 cup chopped fresh basil
2 teaspoons finely ground fennel seeds
2 teaspoons dried oregano
Two 28-ounce cans crushed tomatoes
1/2 cup low-sodium chicken broth, optional


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Bright Flavors For Dreary Days

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Hello and welcome to Five Weeknight Dishes. We all know September is back-to-school time, but this late-January repeat after the last gasp of winter holidays needs a name. Again, we are settling into weekly routines except with more darkness and lesser holidays to look forward to . So I am craving fresh recipes, to jolt awake my hibernating urge to cook. Fortunately, this weeks batch from the NYT Cooking recipe hive is particularly bright, bouncing from spicy vegan to richly earthy to knockout Italian classic.

Here are five dishes for the week:

1. Italian Wedding Soup With Turkey Meatballs

Whats that? You thought that, with Emily away, this newsletter would take a break from meatballs? Think again I love them, too, especially made from ground chicken or turkey, which I always have in my refrigerator as a quick-cooking, super-versatile protein. No one knows precisely why this is called wedding soup, but it is a beloved multigenerational staple at my house.

5. Sausage and Peppers Pasta With Broccoli

I grew up going to street fairs in Little Italy, getting delirious from the smell of charcoal-roasted onions, peppers and sausages from local butchers. Since Italian sausage is already seasoned, its a great weeknight shortcut for meat eaters. And adding broccoli to the classic combination, to make it a one-bowl dinner? Thank you, Kay Chun.

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Meatballs With Any Meat

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat – any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That’s all you need. Pepper and other spices, chopped herbs and minced allium can be added to taste. Then broil or fry as you like.

Provided by Melissa Clark

1 pound ground meat
1/2 cup panko bread crumbs
1 egg
1 teaspoon kosher salt, more as needed
Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
Minced garlic, onion, scallions or shallot
Chopped parsley, basil or cilantro
Olive oil, for frying


  • In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
  • Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

Tips For The Best Italian Wedding Soup

It’s hard not to love Italian wedding soup no matter how you make it. . But here are three pro tips to take Italian wedding soup from good to great.

  • Use lots of greens and don’t chop them. A hefty portion of nutritious leafy greens makes this soup a delicious, nutritious one pot meal. If you chop the greens they’ll float off your spoon when you try to scoop them up. Throw the leaves into the pot whole or, if using kale, tear the leaves into large pieces. This makes it easy to scoop up a satisfying mouthful of wilted greens with every spoonful.
  • Infuse the meatballs with flavor. Use plenty of garlic, parsley and good quality finely grated parmesan or pecorino cheese in the meat mixture. Flavorful meatballs are the star of the show in this dish!
  • Don’t skip the toppings – that final drizzle of oil, squeeze of lemon and sprinkle of parmesan – game changers!
  • Also Check: Campbell’s Instant Pot Chicken And Rice

    What Is The Recipe For Italian Wedding Soup

    Directions In medium bowl combine,meat,egg,bread crumbs,parmesan cheese,basil& onion powder shape into 3/4″ balls. In large sauce pan,heat broth to boiling stir in spinach,orzo,carrot& meatballs. Return to boil reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking.

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    Vegetarian Times Italian Wedding Soup References

    Vegetarian Times Italian Wedding Soup. 1 teaspoon of italian dried herb seasoning 1/4 teaspoon of salt. 1/2 teaspoon of worcestershire sauce or vegan worcestershire sauce) 1/4 cup of panko.

    1/4 teaspoon of ground black pepper. 6 cups of chicken broth, 1 can of beef broth.

    Read More

    Italian Wedding Soup Giada De Laurentis Recipe

    For a warm bowl of Italian comfort, try Giada De Laurentiis’ Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs. Provided by Giada De Laurentiis. Categories appetizer. Time 35m. Yield 8 servings. Number Of Ingredients 15

    Giada’s Italian Wedding Soup Recipe. 59 · 50 minutes · Beautiful, simple, delicious. Only thing I did was add a few red pepper flakes to the meatballs. Other than that, followed exactly. Comfort out the WAZOOO!!! Recipe by Key Ingredient Recipes . 2.2k. 14 ingredients. Meat. 8 oz Ground beef. 8 oz Ground pork.

    Italian wedding soup recipe courtesy of giada de laurentiis read more at: Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total Substitute spinach, chicory, chard or any other leafy green for the escarole or kale, and any leftover cooked beans for the white beans in this healthy italian wedding soup recipe.

    To make the soup: bring the broth to a boil in a large pot over medium high heat. Add the meatballs, curly endive and pasta and simmer until meatballs and pasta are cooked through. About 8 minutes. Whisk the eggs and cheese in a bowl to blend. Stir the soup in a circular motion.

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