Adapted from a recipe in New York Times Cooking
A flavorful satisfying soup, brimming with meatballs and dark leafy greens. Substantial enough for dinner.
For the Soup:
For The Turkey Meatballs:
Tip for rolling the meatballs: If you have trouble forming the meatballs, put the mixture into the fridge for 20-30 minutes, to firm it up and make it easier to handle.
How to grate the zucchini: Hold the zucchini by the stem end and grate it on a box grater or hand-held cheese grater. Or you can use the shredding blade of a food processor.
How to make riced cauliflower: A 1-pound cauliflower should yield 3-4 cups of cauliflower rice. Cut the cauliflower into 4 or 5 chunks so that you can easily hold them in your hand. Shred them using a box grater or the shredding blade of your food processor. You can also pulse the cauliflower with the chopping blade of your food processor, but take care not to over process.
Keywords: meatball soup, gluten-free Italian wedding soup, wedding soup with turkey meatballs