Italian Wedding Soup With Turkey Meatballs in VitaClay

Tender turkey meatballs, tiny pasta, and leafy greens come together in a savory broth for a comforting family meal. This VitaClay adaptation uses a separate skillet for the vegetables and the oven to brown the meatballs, then brings everything together in the clay pot.

Adapted from  Skinnytaste’s Italian Wedding Soup.

Cooker: VitaClay NourishingPot VM1688-9
Setting: Soup
Servings: Approximately 8

Ingredients

For the Turkey Meatballs

• 20 ounces 99% lean ground turkey breast
• ¼ cup seasoned whole-wheat breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ cup finely chopped parsley
• 1 large egg
• ¼ cup minced onion
• 1 garlic clove, minced
• ¼ teaspoon kosher salt

For the Soup

• ½ tablespoon olive oil
• 1 small onion, minced
• 2 small carrots, finely diced
• 8 cups low-sodium chicken broth
• Parmesan rind, optional
• 1 pound escarole or fresh spinach, washed and chopped
• 3 ounces acini di pepe, orzo, or ditalini
• Freshly cracked black pepper, to taste
• Salt, to taste
• Grated Parmesan, optional, for serving

Directions

1. Prepare the meatballs

Combine the turkey, breadcrumbs, Parmesan, parsley, egg, onion, garlic, and salt in a mixing bowl. Mix gently until combined.

Shape into small meatballs using approximately one tablespoon of mixture per meatball.

2. Brown the meatballs

Arrange the meatballs on a broiler-safe baking sheet. Broil until lightly browned, watching closely to prevent burning.

They will finish cooking in the soup. Transfer the browned meatballs directly into the cooking broth in Step 4; do not refrigerate partially cooked meatballs for later.

3. Soften the vegetables

Heat the olive oil in a separate skillet over medium heat. Cook the onion and carrots for approximately five minutes, stirring occasionally, until softened.

Do not sauté or heat oil alone in the VitaClay clay pot.

4. Start the soup

Pour the room-temperature chicken broth into the room-temperature clay pot. Add the softened vegetables and optional Parmesan rind.

Cover with both lids and select Soup. Once the broth is simmering, carefully add the browned meatballs. Cover and continue cooking until the meatballs reach 165°F (74°C) at their centers.

Keep the contents below the cooker’s maximum fill line.

5. Add the pasta and greens

Once the meatballs are cooked through, stir in the pasta.

If using escarole, add it with the pasta. If using spinach, add it during the final few minutes.

Continue cooking until the pasta is tender, using its package instructions as a starting guide and checking frequently. Stir gently to help prevent sticking.

6. Season and serve

Remove the Parmesan rind. Taste the broth and adjust the salt and pepper.

Ladle into bowls and finish with grated Parmesan, if desired.

Helpful Cooking Tips

• Keep the meatballs small and uniform so they cook evenly.
• Add pasta near the end to help prevent it from becoming overly soft.
• For meal preparation, cook pasta separately and add it to individual bowls. Pasta absorbs broth during storage.
• Use hot broth for any top-ups during cooking and avoid adding cold liquid to a hot clay pot.
• Check doneness with a thermometer. Browning alone does not confirm that turkey meatballs are cooked through.

Make Dinner Something to Look Forward To

A warm bowl of soup, tender meatballs, and a little Parmesan make a simple meal feel special.

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