Italian Wedding Soup with Turkey Meatballs
Italian wedding soup with turkey meatballs gives you tender lean turkey meatballs, tiny pasta, sweet vegetables, and silky spinach in a clear, cozy broth.
This soup tastes like a full meal in one pot. It feels comforting, but it still uses simple, everyday ingredients. The turkey keeps the meatballs light, while Parmesan, garlic, parsley, and Italian seasoning bring deep savory flavor.
Why You Will Love This Recipe
- Tender meatballs: Lean turkey stays juicy with egg, breadcrumbs, Parmesan, and garlic.
- Cozy broth: Chicken broth, onion, carrot, and celery create a simple base that smells rich and homemade.
- Easy dinner: The whole pot comes together with basic steps and no fancy tools.
- Balanced bowl: You get protein, vegetables, greens, and pasta in every serving.
Fabian’s Budget and Health Tip: Use store brand chicken broth and buy ground turkey in a family pack when it is on sale. Freeze the extra in 1 pound portions. If spinach costs more that week, use chopped kale or frozen spinach. Both work well and keep the soup hearty.
Ingredients (Serves 4)
For the Turkey Meatballs
- 1 pound lean ground turkey (450 g)
- 1 large egg (1 large egg)
- 1 third cup plain breadcrumbs (35 g)
- 1 quarter cup grated Parmesan cheese (25 g)
- 2 garlic cloves, finely minced (2 garlic cloves)
- 1 tablespoon chopped fresh parsley (4 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 half teaspoon fine salt (3 g)
- 1 quarter teaspoon black pepper (1 g)
- 1 tablespoon olive oil, for browning (15 ml)
For the Soup
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 2 medium carrots, diced (140 g)
- 2 celery ribs, diced (100 g)
- 1 garlic clove, minced (1 garlic clove)
- 8 cups low sodium chicken broth (1.9 liters)
- 3 quarters cup small pasta, such as acini di pepe or ditalini (90 g)
- 4 cups fresh spinach (120 g)
- 2 tablespoons chopped fresh parsley (8 g)
- Salt and black pepper, to taste
- Extra grated Parmesan, for serving (optional)
Step-by-Step Instructions
1. Mix the Turkey Meatballs
Add the ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper to a large bowl. Mix gently with clean hands or a fork until everything just comes together. Stop as soon as the mixture looks evenly combined, because overmixing can make the meatballs firm.
2. Shape Small Meatballs
Scoop the mixture into small meatballs, about 1 inch wide. You should get about 28 to 32 meatballs. Keep your hands slightly damp so the turkey does not stick. Small meatballs cook quickly and fit nicely on a spoon with pasta and vegetables.
3. Brown the Meatballs
Warm 1 tablespoon olive oil in a large soup pot over medium heat. Add the meatballs in a single layer, working in batches if needed. Brown them for 2 to 3 minutes per side, until the outside turns golden and your kitchen smells like garlic and Parmesan. They do not need to cook through yet. Transfer them to a plate.
If you prefer baking, place the meatballs on a parchment lined baking sheet and bake at 400°F (200°C) for 12 minutes, until lightly browned.
4. Soften the Vegetables
Add the remaining 1 tablespoon olive oil to the pot. Stir in the onion, carrots, and celery. Cook for 5 to 6 minutes, until the onion looks glossy and the carrots start to soften around the edges. Add the garlic and cook for 30 seconds, just until it smells sweet and warm.
5. Simmer the Broth
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift up the browned bits. Bring the broth to a steady simmer. The broth should bubble gently, not boil hard.
6. Add Pasta and Meatballs
Stir in the small pasta and return the browned meatballs to the pot. Simmer for 8 to 10 minutes, or until the pasta is tender and the meatballs reach 165°F (74°C) in the center. Stir now and then so the pasta does not stick to the bottom.
7. Stir in Spinach and Finish
Add the spinach and parsley. Stir for 1 to 2 minutes, until the spinach wilts into the hot broth and turns bright green. Taste the soup, then add salt and black pepper as needed. Serve hot with extra Parmesan if you like.
Expert Troubleshooting and FAQs
Why are my turkey meatballs tough?
The mixture was likely overworked or packed too tightly. Mix only until combined, and roll the meatballs gently. Breadcrumbs and egg help keep them tender, but a light touch matters most.
Can I skip browning the meatballs?
Yes. You can drop the raw meatballs into the simmering broth and cook them gently until they reach 165°F (74°C). Browning adds more flavor and a firmer outside, but simmering keeps the method simple.
How do I keep the pasta from getting too soft?
Cook the pasta only until tender, then serve the soup right away. If you plan to store leftovers, cook the pasta separately and add it to each bowl before serving. This keeps the broth clear and the pasta firm.
Can I use frozen spinach?
Yes. Thaw it first, squeeze out the extra water, and add it at the end. Use about 1 cup frozen spinach (150 g) in place of fresh spinach.
Can I make this soup ahead of time?
Yes. Make the broth, vegetables, and meatballs ahead, but hold the pasta until serving if possible. Reheat the soup gently, add cooked pasta, then stir in spinach right before serving.
Estimated Nutritional Facts
Per serving:
- Calories: about 310
- Protein: about 27 g
- Carbs: about 28 g
- Fats: about 10 g
Italian Wedding Soup with Turkey Meatballs
Ingredients
- 1 pound lean ground turkey (450 g)
- 1 large egg (1 large egg)
- 1 third cup plain breadcrumbs (35 g)
- 1 quarter cup grated Parmesan cheese (25 g)
- 2 garlic cloves, finely minced (2 garlic cloves)
- 1 tablespoon chopped fresh parsley (4 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 half teaspoon fine salt (3 g)
- 1 quarter teaspoon black pepper (1 g)
- 1 tablespoon olive oil, for browning (15 ml)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 2 medium carrots, diced (140 g)
- 2 celery ribs, diced (100 g)
- 1 garlic clove, minced (1 garlic clove)
- 8 cups low sodium chicken broth (1.9 liters)
- 3 quarters cup small pasta, such as acini di pepe or ditalini (90 g)
- 4 cups fresh spinach (120 g)
- 2 tablespoons chopped fresh parsley (8 g)
- Salt and black pepper, to taste
- Extra grated Parmesan, for serving (optional)
Instructions
- 1. Mix the Turkey Meatballs. Add the ground turkey, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper to a large bowl. Mix gently with clean hands or a fork until everything just comes together. Stop as soon as the mixture looks evenly combined, because overmixing can make the meatballs firm.
- 2. Shape Small Meatballs. Scoop the mixture into small meatballs, about 1 inch wide. You should get about 28 to 32 meatballs. Keep your hands slightly damp so the turkey does not stick. Small meatballs cook quickly and fit nicely on a spoon with pasta and vegetables.
- 3. Brown the Meatballs. Warm 1 tablespoon olive oil in a large soup pot over medium heat. Add the meatballs in a single layer, working in batches if needed. Brown them for 2 to 3 minutes per side, until the outside turns golden and your kitchen smells like garlic and Parmesan. They do not need to cook through yet. Transfer them to a plate. If you prefer baking, place the meatballs on a parchment lined baking sheet and bake at 400°F (200°C) for 12 minutes, until lightly browned.
- 4. Soften the Vegetables. Add the remaining 1 tablespoon olive oil to the pot. Stir in the onion, carrots, and celery. Cook for 5 to 6 minutes, until the onion looks glossy and the carrots start to soften around the edges. Add the garlic and cook for 30 seconds, just until it smells sweet and warm.
- 5. Simmer the Broth. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift up the browned bits. Bring the broth to a steady simmer. The broth should bubble gently, not boil hard.
- 6. Add Pasta and Meatballs. Stir in the small pasta and return the browned meatballs to the pot. Simmer for 8 to 10 minutes, or until the pasta is tender and the meatballs reach 165°F (74°C) in the center. Stir now and then so the pasta does not stick to the bottom.
- 7. Stir in Spinach and Finish. Add the spinach and parsley. Stir for 1 to 2 minutes, until the spinach wilts into the hot broth and turns bright green. Taste the soup, then add salt and black pepper as needed. Serve hot with extra Parmesan if you like.
