top of page

Italian Wedding Soup

A marriage of hearty greens and broth


+ 16 oz ground turkey

+ 15 oz kale

+ 1/4 cup parmesan cheese

+ 48 oz low sodium chicken broth

+ 1 yellow onion, chopped

+ 4 gloves garlic, minced

+ 2 medium carrots, chopped

+ 1 cup israeli couscous

+ 8 oz ricotta cheese

+ 1/2 cup panko breadcrumbs

+ 2 teaspoons olive oil

+ salt and pepper

+ italian seasoning: black pepper, red pepper

flakes, onion powder, rosemary, garlic powder

oregano, basil, and parsley


Step 1

Chop your veggies!

Step 2

In a large bowl, combine ground turkey, 1/2 c ricotta cheese, 4 TBSP panko, half of the garlic, half of the italian seasoning and s&p.

Step 3

Heat a drizzle of olive oil in a large pot. Add onion, carrot remaining garlic, remaining italian seasoning, and season with s&p. Cook until softened, ~3-5 minutes. Add chicken broth and bring to a boil, then simmer.

Step 4

While the soup is simmering, form the meatballs and gently add to the pot. Cook until the meatballs are no longer pink, ~3 -5 minutes. Add kale and cook until the leaves are tender.

Step 5

Top with parmesan cheese and season with s&p!

Serves 4

bottom of page