Italian Wedding Soup with Zucchini Noodles
Try this Italian Wedding Soup with Zucchini Noodles recipe, or contribute your own.
Try this Italian Wedding Soup with Zucchini Noodles recipe, or contribute your own.
- 1/2 teaspoon dried basil
- 1 egg
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1/4 easpoon red pepper flakes
- 1 large garlic clove minced
- 1 pound lean ground turkey
- 2 tablespoons chopped parsley
- 1/4 easpoon dried oregano
- 2 medium zucchinis
- for the meatballs:
- 1 tablespoon freshly chopped parsley
- for the soup:
- 7 cups low-sodium chicken broth
- 1 tablespoon freshly grated parmesan cheese
- 1 tablespoon pecorino romano cheese
- Carbohydrate 3.98767364958672 g
- Cholesterol 61.321064621899 mg
- Fat 6.94219782587175 g
- Fiber 0.861691679080327 g
- Protein 18.7320129861257 g
- Saturated Fat 2.07347484133857 g
- Serving Size 1 1 Serving (426g)
- Sodium 782.224395081744 mg
- Sugar 3.12598197050639 g
- Trans Fat 0.753382684474596 g
- Calories 154 calories
Step-by-step
- Make the meatballs: combine all of the meatball ingredients into a large mixing bowl and stir together. Then, shape the meat mixture into 1-inch-diameter meatballs, about 16. Place on a baking sheet and set aside.
- Start the soup: Bring the broth and garlic to a boil in a large pot or deep pan. Add the meatballs, lower the heat and simmer until cooked through, about 7-10 minutes.
- While the meatballs are cooking, slice your zucchinis lengthwise halfway and then spiralize them, using Blade D.
- Once the meatballs are about done, add in the zucchini noodles and let cook 2-3 minutes or until al dente. Then, whisk the eggs and cheese in a medium bowl to blend and season with salt and pepper. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
- Ladle the soup into bowls and serve. Finish soup with red pepper flakes and parsley.
Overworking the ground turkey mixture creates dense, rubbery meatballs that sink heavily to the bottom of the pot rather than maintaining a light, tender bite. Ground turkey lacks the natural fat content of beef or pork, meaning gentle handling is mandatory when combining the meat with herbs, egg, and spices. Mixing just until uniform preserves pockets of air within the protein structure, yielding a much more delicate final texture once simmered in broth.
Mastering the Zucchini Ribbon
Zucchini releases moisture rapidly upon exposure to heat, turning mushy if left in a simmering liquid for longer than three minutes. Spiralizing the squash using Blade D creates uniform strands that require only a brief immersion in the hot broth to reach the al dente threshold. Adding these noodles near the end of the cooking process prevents structural collapse while keeping the vegetable bright green and toothsome.Storage and Reheating
Leftovers containing delicate squash noodles demand careful storage because high water content causes rapid softening during refrigeration. Cool the soup rapidly in an ice bath before transferring containers to the refrigerator, where it keeps safely for up to three days. Reheat individual portions gently on the stovetop over medium-low heat, avoiding a rolling boil that would disintegrate the delicate egg ribbons.
