I love Italian wedding soup! It is so delicious. There are a million variations and you can tailor it to your liking. This soup comes together quickly and it is healthy and hearty. Most recipes use a combo of beef/pork for the meatballs, but we have been trying to eat a bit healthier so I used ground turkey breast instead.  The key to using turkey breast and still getting tender delicious meatballs is all in how you make them. 
You can use orzo or Israeli couscous in the soup, I used orzo because I had some in my pantry. Whole wheat or regular both work great. I used garlic, onion, carrot, celery and spinach in the soup. Those are pretty much the standard veggies here, but you can add others if you like as well. 
It is really important to sear your meatballs first when making the soup, and then build the soup on top of that, as that adds a lot of flavor. Don’t wash your pot after searing, just transfer the meatballs to a bowl while you start your soup. The meatballs are usually small in this soup, but I used regular size ones.  Enjoy!
Italian Wedding Soup
Ingredients
For the meatballs:
- 1 lb ground turkey breast or other ground meat
- 1 1/2 tsp salt
- freshly ground pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- 2 tbsp water
- 1/2 cup Italian seasoned bread crumbs
- 2 tbsp oil for cooking
For the soup:
- 1 onion diced
- 4 garlic cloves minced
- 3 carrots diced
- 3 celery stalks diced
- 1 tbsp oil
- 6 cups chicken broth
- 6 oz orzo
- 1 tsp dried Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- juice of 1/2 lemon
- 4 cups fresh spinach
- grated parm
Instructions
For the meatballs:
- Gently break apart turkey breast into small pieces in a bowl. Don't over handle the meat or you will get dense meatballs. In a small bowl, whisk the egg, water, salt, pepper, and seasonings until well mixed. Drizzle this over the turkey and then sprinkle on the bread crumbs. Gently combine the mixture until well mixed but don't over mix it. Form into balls. This soup usually has small meatballs, but I made mine normal size.
- Heat 2 tbsp oil in a large soup pot over medium high heat and add the amount of meatballs that can reasonably brown. Brown them on all sides, then transfer to a bowl before browning the rest.
For the soup:
- Add another tbsp of oil to the pot and add the diced onion, garlic, carrot and celery. Cook over medium heat, stirring often until translucent. Add in the spices, meatballs and broth and bring to a boil. Reduce heat and simmer for 30 minutes, tasting the broth and adjusting the salt, pepper and seasonings.
- Add in the orzo and cook for 8-10 minutes until tender. Add the spinach and cook just until wilted. Add the lemon juice and taste again for seasoning. Serve in bowls with grated parm on top.