Italian Wedding Soup

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6 

Turkey and beef meatballs marry with pearl couscous and spinach in a chicken broth soup with Parmesan cheese and fresh dill. A delicious cup of comfort. Inspired by Evolving Table for the meatballs https://www.evolvingtable.com/italian-wedding-soup/ and Ina Garten for the soup portion. https://barefootcontessa.com/recipes/italian-wedding-soup 

Meatballs:

1 lb ground beef

1 lb ground turkey

¾ cup bread crumbs 

½ cup Parmesan cheese, grated

1 egg

1 Tbsp onion flakes

3 cloves garlic, minced 

¼ cup parsley, chopped 

1 tsp salt 

1 tsp oregano 

Pepper, to taste

Olive oil, for the baking sheet 

Soup:

2 Tbsp olive oil

1 onion, diced

1 cup carrots, diced

1 cup celery, chopped 

½ cup dry white wine 

2 quarts chicken broth 

1 tsp salt 

1 tsp oregano 

Pepper, to taste 

1 cup pearl couscous or little pasta stars

¼ cup fresh dill, chopped 

12 oz baby spinach 

Parmesan cheese, grated

Preheat oven to 350*. Mix meatball ingredients together and form into 2 tablespoon size balls. Swirl a couple of tablespoons of olive oil in a large skillet or rimmed baking sheet and add meatballs. Bake for 20 minutes. 

Sauté onion, carrots, and celery in the olive oil until tender, about 7 minutes. Drizzle in wine, then chicken broth. Stir in the salt, oregano, pepper, and pearl couscous. Cook for 7 minutes, then nestle meatballs into the pot and let simmer for 3 minutes. Top with spinach and cook a couple minutes until wilted. Garnish with dill. Ladle soup into bowls and spoon freshly grated Parmesan cheese on top.