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Homemade Italian Wedding Soup with Turkey Meatballs photo

Italian Wedding Soup with Turkey Meatballs

This Italian Wedding Soup with Turkey Meatballs is a comforting, flavorful classic with lean turkey meatballs, fresh veggies, and tender pasta perfect for any cozy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Meatballs:
  • 1 pound ground turkey lean and tender
  • 1/2 cup breadcrumbs helps bind the meatballs and keep them moist
  • 1/4 cup grated Parmesan cheese adds a salty, nutty depth
  • 1 egg acts as a binder
  • 2 cloves garlic minced, infuses the meatballs with savory aroma
  • 1 teaspoon Italian seasoning blend of herbs like oregano, basil, and thyme
  • salt and pepper to taste
For the Soup:
  • 8 cups chicken broth 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

Equipment

  • Large mixing bowl
  • Medium saucepan or large pot
  • Slotted Spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or ladle

Method
 

Prepare the Meatball Mixture
  1. 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.
Form and Brown Meatballs
  1. Roll the mixture into small, bite-sized meatballs about 1 inch in diameter. Place on a plate or tray.
  2. 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.
Build the Soup Base and Simmer
  1. In the same pot, sauté diced onions, carrots, and celery for about 5 minutes until softened and onions are translucent.
  2. 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.
Cook Pasta and Add Spinach
  1. 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.
Final Touches
  1. 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.