Italian Wedding Soup with Turkey Meatballs
There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with tender, flavorful meatballs and fresh vegetables. Italian Wedding Soup with Turkey Meatballs is a classic dish that brings together the heartiness of savory turkey meatballs and the light, nourishing qualities of broth, greens, and pasta. Whether you’re looking for a cozy dinner on a chilly evening or a nutritious lunch to power through your day, this recipe delivers satisfaction in every spoonful. Using ground turkey keeps this soup lean and healthy without sacrificing any of the robust Italian flavors we love. Plus, it’s easy enough for a weeknight meal but special enough to serve when guests come over.
Why This Italian Wedding Soup with Turkey Meatballs Stands Out
What makes this Italian Wedding Soup with Turkey Meatballs truly stand out is its perfect balance of wholesome ingredients and straightforward preparation. Instead of the traditional beef or pork meatballs, we opt for ground turkey, which offers a lighter, leaner alternative that still holds together beautifully and soaks up all the delicious herbs and Parmesan cheese. The broth is enriched with a medley of diced carrots, celery, and onions—classic soffritto vegetables that add depth and natural sweetness. Baby spinach adds a fresh, vibrant pop of color and nutrition, while tender ditalini pasta rounds out the texture, making it a complete, satisfying meal.
This soup is also incredibly versatile. You can whip it up in under an hour, making it ideal for busy days. It freezes wonderfully, so you can batch cook and enjoy it later without losing any of the fresh flavors. The subtle Italian seasoning and garlic infuse the turkey meatballs with just the right amount of aromatic flavor, creating a dish that’s both comforting and delightfully savory.
The Ingredient Lineup
- 1 pound ground turkey – Lean and tender, the base for our meatballs.
- 1/2 cup breadcrumbs – Helps bind the meatballs and keep them moist.
- 1/4 cup grated Parmesan cheese – Adds a salty, nutty depth to the meatballs.
- 1 egg – Acts as a binder for the meatball mixture.
- 2 cloves garlic, minced – Infuses the meatballs with savory aroma.
- 1 teaspoon Italian seasoning – A blend of herbs like oregano, basil, and thyme for that classic Italian flavor.
- Salt and pepper to taste – Essential seasonings to enhance all the flavors.
- 8 cups chicken broth – The flavorful base of the soup.
- 1 cup carrots, diced – Adds sweetness and texture.
- 1 cup celery, diced – Provides a subtle earthiness.
- 1 cup onion, diced – Lends a savory backbone to the broth.
- 1 cup baby spinach – Adds freshness and vibrant color.
- 1/2 cup ditalini pasta – Small pasta that cooks quickly and complements the soup perfectly.
What’s in the Gear List
- Large mixing bowl – For combining the meatball ingredients.
- Medium saucepan or large pot – To cook the soup and broth together.
- Slotted spoon – For gently transferring cooked meatballs into the soup.
- Knife and cutting board – For prepping vegetables and garlic.
- Measuring cups and spoons – To ensure precise ingredient amounts.
- Wooden spoon or ladle – For stirring the soup while it cooks.
Cooking Italian Wedding Soup with Turkey Meatballs: The Process
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Use your hands or a spoon to mix everything gently until just combined. Avoid overmixing to keep the meatballs tender.
Step 2: Form the Meatballs
Roll the mixture into small, bite-sized meatballs—about 1 inch in diameter. Place them on a plate or tray as you go.
Step 3: Brown the Meatballs
Heat a tablespoon of olive oil in your saucepan or large pot over medium heat. Carefully add the meatballs in batches, browning them on all sides for about 3-4 minutes. They don’t need to be fully cooked through at this stage. Once browned, remove the meatballs with a slotted spoon and set them aside.
Step 4: Build the Soup Base
In the same pot, add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the onions turn translucent. This step builds a flavorful foundation for your broth.
Step 5: Add Broth and Simmer
Pour in the chicken broth and bring it to a gentle boil. Return the browned turkey meatballs to the pot. Reduce the heat to low and let the soup simmer for 20 minutes. This allows the meatballs to cook through and the flavors to meld.
Step 6: Cook the Pasta and Spinach
Add the ditalini pasta to the soup and simmer for another 8-10 minutes or until the pasta is al dente. In the last 2 minutes of cooking, stir in the baby spinach so it wilts but remains bright and fresh.
Step 7: Taste and Adjust
Before serving, taste the soup and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls and garnish with extra grated Parmesan if you like.
Ingredient Swaps & Substitutions
- Ground chicken or lean beef – Can be used instead of ground turkey for a different flavor profile.
- Gluten-free breadcrumbs – Perfect for those avoiding gluten.
- Vegetable broth – Use in place of chicken broth to make the soup vegetarian-friendly (skip meatballs or use plant-based alternatives).
- Kale or Swiss chard – Great alternatives to baby spinach for adding greens.
- Orzo or small elbow macaroni – Can replace ditalini pasta if unavailable.
Little Things that Matter
- Don’t overwork the meatball mixture. Mixing too much can make the meatballs tough instead of tender.
- Browning the meatballs adds a wonderful depth of flavor, so don’t skip this step even though it takes a little extra time.
- Simmer gently. A low simmer keeps the broth clear and the meatballs intact without breaking apart.
- Freshly grated Parmesan makes a noticeable difference in flavor compared to pre-grated cheese.
- Adding the spinach at the end preserves its bright color and delicate texture.
Keep It Fresh: Storage Guide
This Italian Wedding Soup with Turkey Meatballs keeps beautifully in the fridge for up to 4 days. Store it in an airtight container and reheat gently on the stove or in the microwave until warmed through. If you want to save it for later, this soup freezes well too. Transfer cooled soup into freezer-safe containers or bags, leaving some room for expansion. It will keep for up to 3 months in the freezer. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.
Handy Q&A
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance and store them in the refrigerator. When you’re ready to make the soup, simply brown them and add to the broth as directed.
What type of pasta works best in Italian Wedding Soup?
Small pasta shapes like ditalini, orzo, or small elbow macaroni work best because they cook quickly and fit nicely on a spoon with the meatballs and broth.
How can I make this soup spicier?
To add a little kick, try stirring in some red pepper flakes or a dash of hot sauce during the simmering stage.
Is there a vegetarian version of this soup?
Yes! Swap out the turkey meatballs for plant-based meatballs or simply omit them and use vegetable broth. Add extra beans or lentils for protein.
You Might Also Like
- Sweet Chili Meatball Subs – A spicy and tangy twist on classic meatballs perfect for sandwich lovers.
- Turkey Sausage Stuffed Delicata Boats – A creative way to enjoy turkey sausage with roasted delicata squash.
- Cheesy Meatball Ziti – Comfort food at its finest with hearty meatballs and gooey cheese baked into pasta.
Wrap-Up
Italian Wedding Soup with Turkey Meatballs is a timeless classic that’s been given a lighter twist without compromising flavor. Its combination of tender turkey meatballs, vibrant vegetables, and pasta makes it a one-pot wonder that’s both nourishing and soul-satisfying. Whether you’re cooking for your family on a busy weeknight or prepping meals ahead for the week, this soup is a winner. Plus, the flexibility to swap ingredients based on what you have on hand or your dietary preferences makes it a versatile staple in any kitchen. Grab your pot, whip up those meatballs, and get ready to enjoy a bowl of comfort that feels like a warm hug from Italy itself.
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Italian Wedding Soup with Turkey Meatballs
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined to keep meatballs tender.
- Roll the mixture into small, bite-sized meatballs about 1 inch in diameter. Place on a plate or tray.
- Heat 1 tablespoon olive oil in a saucepan or large pot over medium heat. Brown the meatballs in batches for 3-4 minutes on all sides; they don’t need to be fully cooked. Remove with a slotted spoon and set aside.
- In the same pot, sauté diced onions, carrots, and celery for about 5 minutes until softened and onions are translucent.
- Pour in chicken broth and bring to a gentle boil. Return meatballs to the pot, reduce heat to low, and simmer for 20 minutes to cook meatballs through and meld flavors.
- Add ditalini pasta and simmer for 8-10 minutes or until al dente. In the last 2 minutes, stir in baby spinach to wilt while keeping it bright and fresh.
- Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra grated Parmesan if desired.
Notes
- Don’t overmix the meatball mixture to keep meatballs tender and not tough.
- Brown the meatballs before simmering to add depth of flavor.
- Add spinach at the end to preserve its bright color and texture.
- This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
- Substitute ground chicken or lean beef for turkey, or use gluten-free breadcrumbs if needed.
