Italian Wedding Soup

Based on The Barefoot Contessa's Italian Wedding Soup

1.25 lb Ground turkey
2/3 cup Italian breadcrumbs
1 Egg, lightly beaten
1/2 cup Paremsan/romano blend
Olive oil
Carrots, coarsely chopped
Celery, coarsely chopped
Chicken stock
1 cup,small pasta
2-3 handfuls baby spinach chopped

First was the meatballs -- I mixed the turkey, breadcrumbs, egg, and cheese.  I formed a ton of mini meatballs -- they were still a little too large.  They baked in the oven for about 30 to 35 minutes at 350F. 

Meanwhile, I chopped the carrots and celery and sauteed them in the olive oil in the bottom of my stockpot.  once it was cleared up I added chicken stock and brought it to a boil.  Add the pasta and cook to al dente.  Add the meatballas and spinach.  Cook for 1-2 min to wilt the spinach and let the meat balls soak up some goodness.

I made this a few weeks ago, so I think this was everything i put into it... but i'm not sure I left out onions/garlic since I was planning to share with david.. then I ate it all for myself.  ooops.  The meatballs were a bit large, and I would have liked more broth.  Otherwise it was repeatable for sure!!!! Yum!! 


  1. Ooh, I think I need to make that soon. I've been in the mood for soup lately, and I've got some ground turkey in my freezer.

  2. Hey! This is *our* dinner for tonight -- great minds, fellow-E-teamer!

  3. @Carrie -- I really love soup. a lot.

    @Abby -- its all your fault for giving me this idea... when you FB'd Ray about a vegitarian version it made me look it up since a. i love Ina Garten, b. i love soup, and c. david actually consumes wedding soup.