The New York Times recipe: Italian wedding soup with turkey meatballs

A simmer in broth keeps the lean turkey meatballs moist and tender in this take on this darling of the soup world. This recipe rolls many of the aromatics and herbs into the meatballs so there’s no sauteing. It’s a brilliant shortcut that gets this family-friendly recipe on the table in a breezy 30 minutes.

Ingredients:

12 cups chicken broth

2 tbsp olive oil, plus additional for greasing and serving

450g lean ground turkey

½ cup panko breadcrumbs

⅓ packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 tsp salt flakes

½ teaspoon black pepper

½ cup freshly grated parmesan, plus more for serving

¾ cup orzo, ditalini or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

¼ cup fresh dill, oregano or basil, roughly chopped (optional)

Preparation:

Step 1 Combine the chicken broth and 2 tbsp oil in a large pot and bring to a boil.

Step 2 Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and ½ cup parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (5cm) or 20 small (3.5cm-4cm) meatballs and transfer to a baking tray lined with lightly oiled aluminium foil or a silicone baking mat.

Step 3 Heat the grill to high and set an oven rack 15cm-20cm from the heat. Grill the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.

Step 4 Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

Step 5 Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well to wilt. Season with salt and pepper to taste.

Step 6 Divide the soup among 4 bowls. Drizzle each with olive oil, sprinkle with more parmesan, and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

Serves 4

Total time: 30 minutes

This article originally appeared in The New York Times.

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