Ballin’ Recipes For National Meatball Day

With March being a month rich in food holidays, including the beloved Pi Day and the adored Potato Chip Day, we want to talk about another celebration that doesn’t get the recognition it deserves: March 9 is National Meatball Day! And whether you’re someone who enjoys meatballs in a traditional way, or with a little ommph, Mazola.ca has got you covered with recipes—like the one below—that are sure to up your ball game! —Vita Daily

Italian Wedding Soup

Meatballs:
1 teaspoon Mazola Canola Oil
1 cup diced onion, divided
1-1/2 cups diced celery, divided
3 cloves garlic, minced, divided
8 ounces ground turkey breast OR ground chicken breast
1/4 cup panko bread crumbs
1 teaspoon Italian herb seasoning

Soup:
6 cups reduced sodium chicken broth
2 cups sliced carrots
2 teaspoons Italian herb seasoning
1 whole bay leaves
1/2 teaspoon black fine grind pepper
1/4 cup orzo
4 cups chopped escarole OR kale
3 tablespoons grated Parmesan cheese

Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray. Heat oil in a Dutch oven or large pan over medium heat. Add 1/2 cup onion and 1/2 cup celery. Cook for 3 to 4 minutes until softened. Add 1 clove garlic and cook for 1 minute. Remove from heat. Place turkey, panko and 1 teaspoon Italian seasoning in a medium-sized bowl. Add celery and onion mixture; mix until well dispersed. Form into small meatballs, about 1 teaspoon, on prepared baking sheet. Bake for 12 to 15 minutes or until cooked through. Heat chicken broth in a Dutch oven. Add carrots, remaining onion, celery, garlic, 2 teaspoons Italian seasoning, bay leaf and black pepper. Bring to a boil and cook for 5 minutes. Add meatballs and orzo and cook for an additional 7 to 8 minutes or until orzo is almost tender. Stir in escarole and cook 3 to 4 minutes or until orzo is tender. Top with Parmesan cheese before serving.

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