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dinner · italian

Italian Wedding Soup with Mini Turkey Meatballs, Orzo & Kale

Prep: 22 min
Cook: 16 min
Total: 38 min
Yield: 2 servings
Italian Wedding Soup with Mini Turkey Meatballs, Orzo & Kale

Ingredients Tap to check off

Instructions

1
Set a 5-quart Dutch oven over medium heat with the olive oil to warm.
2
While the oil warms, dice the yellow onion.
3
Add the onion and a pinch of salt to the shimmering oil, cooking 3 minutes, stirring often, until it starts to soften and turn translucent.
4
While the onion softens, dice the carrots and celery into small, spoon-sized pieces.
5
Stir the carrots and celery into the onion and cook 5 minutes until the carrots brighten and the celery turns glossy.
6
While the vegetables cook, mince all the garlic and divide it into two equal piles on the board.
7
Stir one pile of garlic and 1 tsp Italian seasoning into the pot for 30 seconds until fragrant, taking care the garlic does not brown.
8
Pour in the broth with a pinch of salt, cover, and raise the heat to high to bring it to a boil, about 7 minutes.
9
While the broth heats, beat the egg with a fork in a mixing bowl, then stir in the panko, half the parmesan, the second pile of garlic, and the remaining seasonings.
10
Add the ground turkey to the bowl and mix gently with your hands just until evenly combined, without packing it tight.
11
Uncover, lower the heat to medium so the broth bubbles steadily, then roll the mixture into 1-inch balls, about 20, dropping each straight from your hands into the broth, then wash your hands.
12
Stir in the orzo and simmer uncovered 9 minutes, nudging gently every few minutes so it doesn't stick, until the meatballs are firm and white through and the orzo is tender.
13
While the soup simmers, strip the kale leaves from their stems and chop the leaves, then halve the lemon and cut one half into wedges on the serving plate.
14
Stir in the kale and simmer 3 minutes until the leaves turn dark green and silky.
15
Pull the pot off the heat and squeeze in the juice from the lemon half until the broth tastes bright.
16
Ladle the soup into bowls right away, since the orzo keeps soaking up broth as it sits, then top with the remaining parmesan and serve with lemon wedges.
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