Once the meatballs are cooked through, I stir in the small pasta. I let the soup simmer for the time indicated on the pasta package, usually 8-10 minutes, until the pasta is al dente. In the last two minutes of cooking, I stir in the massive pile of fresh spinach—it wilts down dramatically. Finally, I remove the bay leaf, taste the soup, and season with more salt and pepper as needed. I ladle it into bowls and finish with a shower of extra Parmesan and fresh herbs.
Pro Tips for Best Results
For the most tender meatballs, handle the mixture as little as possible. I combine the wet ingredients first in the bowl, then add the dry and the turkey, and use a light touch to mix. Rolling them with wet hands also prevents sticking and keeps them smooth. This small detail makes a big difference in texture.
Don’t overcook the pasta in the soup. It will continue to absorb liquid as the soup sits, becoming mushy. I cook it just to al dente, and if I know I’ll have leftovers, I sometimes even cook the pasta separately and add it to each bowl when serving. This keeps the soup broth from becoming too thick and starchy in the fridge.
Build layers of flavor. Taking the time to properly sauté the onions, carrots, and celery until they’re soft and sweet is what gives the broth its depth. Rushing this step means a flatter-tasting soup. Let them cook until the onions are truly translucent and the carrots have brightened in color.
Common Mistakes to Avoid
My first mistake was using a pasta that was too large. I grabbed elbow macaroni, and it overwhelmed the spoon and soaked up all the broth. The tiny soups like acini di pepe or ditalini are traditional for a reason—they fit perfectly with the small meatballs and greens, creating a harmonious bite. If you only have larger pasta, break it up a bit before adding it.(See the next page below to continue…)