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Chicken Soup with Mini Meatballs

Chicken Soup with Mini Meatballs

This traditional dish, sometimes called Italian wedding soup, successfully marries the flavors of meats and greens. The spoon-size turkey meatballs in this version make it a real kid-pleaser and hearty enough to be a satisfying supper.


  • 3/4 pound ground turkey
  • 1/4 cup cold water
  • 1 egg, beaten
  • 1/3 cup finely minced onion
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 8 cups chicken broth
  • 2 large carrots, chopped
  • 1 cup orzo or pastina
  • 1 (10-ounce) package fresh spinach, washed, trimmed, and torn into bite-size pieces


In a large bowl, mix the ground turkey, water, egg, onion, bread crumbs, cheese, salt, and pepper to taste. Shape the mixture into 1-inch balls.

In a large pot, combine the broth and carrots and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.

Add the meatballs and simmer them in the broth for 10 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute. Serves 6 to 8.