Carol’s Italian Wedding Soup

Bowl of Carol's Italian Wedding Soup

The perfect ‘marriage’ of meatballs and vegetables in this classic Italian soup.



For the meatballs:

1-pound ground Turkey or Chicken

1-pound ground Beef

1          large Zucchini, grated (about 1 cup)

2          cloves Garlic, minced

3          Tbsp. chopped fresh Parsley

1/4       cup Pecorino Romano or Parmesan, freshly grated

1          Egg, lightly beaten

1          tsp. Italian seasoning.

2          tsp. Salt

Olive oil or Ghee for cooking

For the soup:

1          cup Yellow Onion,minced

1          cup Carrots, diced

1          cup Celery, diced

1          cup Turnip, peeled and diced

2          cups Tomatoes, crushed

10        cups homemade Chicken Stock

1/2       cup dry White Wine

12        ounces baby Spinach, Kale or Escarole, washed and trimmed

1          cup Basil Pesto


Prepare the meatballs:

Prepare the soup: