This Italian Wedding Soup with Turkey Meatballs is pure comfort in a bowl. It is a warm hug whenever you want something delicious, good for you and so easy to make.
This easy Italian Wedding Soup with Turkey Meatballs is perfect for soup season. This soup was a big hit with the entire family. There is something about soup with parmesan cheese that adds such depth of flavor. There are a few hacks that you can do to make this soup ahead of time. It is such a quick and easy meal.
This soup warms your soul. And, the little mini meatballs and the little pasta in the chicken stock will be a kid’s favorite.
The ground chicken meatballs poach beautifully in the chicken broth. They are tender and light. And, I love, love, love the brightness that comes from the lemon zest! It wakes the flavors up
Why We Love This Recipe
If you love soups that are full of hearty goodness. Lots of veggies. Rich broth. And, of course, a little cheese doesn’t hurt either this is the soup for you! It is easy to make this soup fast by buying the chicken stock instead of making it. Also, you can buy precut vegetables in the produce section, you can even use premade meatballs. Make them ahead of time and pull them out of the freezer when you need them.
- 30 Minute Meal: Truly, this recipe is so quick and easy to make any night of the week.
- Easy Ingredients: All found in pantry and fridge.
- Family Friendly: Since the kids love the tiny pasta and cute little meatballs this is always a hit.
- Adaptable: Can make it with different vegetables, and meat or replace the parmesan cheese with other cheese.
- Makes Great Leftovers: Wonderful soup to take for lunch the next day.
- Ground Turkey: However, you can use ground beef, ground chicken or ground turkey in this recipe.
- Vegetables: Fresh spinach, onion, garlic and carrots are the base of this healthy soup..
- Pasta: Acini de Pepe or other small pastina.
- Spices: Salt and pepper and All Purpose Seasoning
- Cheese: Freshly grated parmesan cheese.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Turkey Meatball Italian Wedding Soup
You can this Italian Wedding soup recipe in so many different ways with the ingredients that you have on hand to make it your own. Use a variety of different meats, omit the meat, or use a meat substitute to make meatballs. Also, you can make it with different vegetables and seasonings.
- Ground Turkey: Try using ground chicken, ground pork, or a combination of meats.
- Pepe Pasta: Ditalini or orzo can be great for the pasta in this recipe.
- Cooking variation: You can make this recipe in the slow cooker or Instant Pot.
How to Make Italian Wedding Soup with Turkey Meatballs
This best wedding soup can be enhanced with Italian Seasoning to the tender meatball soup.
These are the basic steps for making tender turkey meatball soup. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Make the Meatballs
First, in a large bowl, combine all the meatball ingredients, and mix well. Scoop one tablespoon of the mixture and form small meatballs.
Step 2: Soup
Then In a large soup pot or dutch oven over medium high heat, add the olive oil. When the pan is hot add the onion, carrots, celery and garlic. Season with salt and pepper. Sauté for about 5 minutes, until vegetables are softened, and then add the chicken stock and bring to a boil.
Step 3: Add the Meatballs
Next, place meatballs in the broth and let them cook in the hot liquid for about 10 minutes. The meatballs cook right in the broth. Then add the pasta and let it cook for the required time on the package directions. Two minutes before the pasta is finished cooking, add the spinach leaves and cook for 2 minutes until the spinach wilts. Simmer and continue to stir occasionally.
Step 4: Lastly
Finally, remove the soup from the heat and add fresh parsley and grated parmesan cheese before serving.
Recipe FAQs about Italian Wedding Soup
Expert Tips for Making This Wedding Soup with Turkey Meatballs Recipe
- Broth: Try using a low-sodium chicken broth.
- Add different Vegetables: Use your favorites, such as mushrooms, broccoli, or cauliflower.
- Breadcrumbs: Italian-flavored breadcrumbs add flavor to the meatball mixture.
- Scoop: You can use your hands to form the meatballs or use a scoop.
What to Serve with Italian Wedding Soup with Turkey Meatballs
Italian Wedding Soup with Turkey Meatballs
- 1 small onion, chopped
- 2 medium carrots, diced
- 2 stalks of celery, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 6 cups chicken stock
- 5 ounces fresh baby spinach, washed and dried, coarsley chopped
- Fresh chopped parsley
- Salt and Pepper
- ¾ cup Acini de Pepe pasta, or any small pasta
- parmesan cheese, Fresh grated
- ¾ pound ground turkey
- 2 teaspoon grated onion
- 2 cloves f garlic, grated
- ¼ tsp lemon zest, fresh grated
- All Purpose Seasoning, to taste
- 1 tablespoons parsley, fresh chopped
- 2 tablespoons bread crumbs
- 1 Egg
- 1 tablespoon milk
- 3 tablespoon parmesan cheese, grated
- In a large bowl, combine all of ingredients for the meatballs, mix well. Scoop one tablespoon of the mixture and form small meatballs. Set aside.
- In a large pot over medium high heat, add the olive oil. When the pan is hot add the onion, carrots, celery and garlic. Season with salt and pepper. Saute for about 5 minutes, until vegetables are softened. Add the chicken stock and bring to a boil.
- Add the meatballs and let them cook in the hot liquid for about 10 minutes. Add the pasta and let it cook for the required time on the package directions. Two minutes before the pasta is finished cooking, add the spinach and cook for two minutes.
- Remove soup from heat and add fresh parsely and grated parmesan cheese before serving.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.