Italian Wedding Soup with mini turkey meatballs is the kind of dish that feels like a warm hug in a bowl. It’s cozy, savory, and just fancy enough to impress at a dinner party without being too fussy. Traditionally made with beef and pork meatballs, this version uses lean turkey for a lighter yet still satisfying spin. With tender meatballs, a broth infused with garlic and herbs, leafy greens, and those adorable little pasta pearls, this soup brings comfort food to a whole new level. Whether you're hosting a soup party or simply looking for one of the best soups ever to enjoy on a chilly night, this one hits every note.
Italian Wedding Soup with Mini Turkey Meatballs
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Appetizer, Light Meal, Soup
Cuisine American, Italian
Servings 6 generous bowls
Large soup pot or Dutch oven Essential for building flavor and cooking everything evenly. A crockpot can also be used if you're going for a hands-off crockpot italian wedding soup version—just brown the meatballs separately and add everything to the slow cooker.
Baking Sheet (optional) For browning the meatballs in the oven before adding them to the soup. You can also brown them directly in the pot.
Mixing bowl For combining meatball ingredients.
Cutting board and sharp knife For prepping your veggies and herbs.
Measuring cups and spoons Accuracy matters for seasoning and pasta-to-broth ratio.
For the Mini Turkey Meatballs
- 1 lb ground turkey preferably 93% lean for more flavor
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 10 cups chicken broth preferably low-sodium
- 1 cup small pasta acini di pepe, orzo, or ditalini work best
- 5 oz baby spinach or escarole
- Salt and pepper to taste
- Freshly grated Parmesan for garnish
Optional: Juice of 1/2 lemon for brightness
Step 1: Make the Meatballs
In a mixing bowl, combine all the meatball ingredients: ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Use your hands or a spatula to mix gently until just combined—overmixing can make the meatballs dense.
Using a teaspoon or small cookie scoop, form the mixture into mini meatballs, about 1 inch in diameter. You should get about 30–35 meatballs.
Pro Tip: For extra flavor and texture, brown the meatballs in a 400°F oven for 10 minutes or in a pan with olive oil until golden. If you're short on time, you can drop them raw into the soup; they'll still cook through and remain tender.
Step 2: Sauté the Base
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables are softened and fragrant. Add the garlic and cook for another 30 seconds, just until fragrant.
Step 3: Add Broth and Simmer
Pour in the chicken broth and bring it to a gentle boil. Carefully drop in the meatballs (browned or raw). Reduce heat and let everything simmer for about 10 minutes, or until the meatballs are fully cooked and tender.
Step 4: Stir in the Pasta
Add your small pasta—acini di pepe or orzo are classic choices for italian wedding—and simmer for another 8–10 minutes until the pasta is al dente. Stir occasionally to prevent sticking.
Step 5: Finish with Greens
Stir in the spinach (or escarole) and cook for 1–2 more minutes until wilted. Taste and adjust seasoning with salt and pepper. A squeeze of lemon juice adds a fresh brightness that balances the savory broth.
Step 6: Serve It Up
Ladle the soup into bowls and top with freshly grated Parmesan. Serve with crusty bread or garlic knots for the ultimate cozy meal.
Pairings
Italian Wedding Soup with mini turkey meatballs pairs beautifully with a variety of sides and beverages, making it perfect not only for weeknight dinners but also for events like a soup bar wedding or casual soup party. Here are a few pairing ideas:
- Bread: Crusty Italian bread, garlic knots, or parmesan focaccia.
- Salad: A simple arugula and shaved fennel salad with lemon vinaigrette adds a fresh contrast.
- Wine: A crisp Pinot Grigio or a light Chianti complements the savory broth and turkey.
- Cheese Board: If serving at a party, pair with a selection of Italian cheeses like Pecorino, Mozzarella, and Gorgonzola.
For a more substantial meal, this soup also works as a starter before a main dish like chicken piccata or eggplant parmesan.
FAQs
1. Can I use ground chicken instead of turkey?
Absolutely. Ground chicken works well and creates similarly tender meatballs. Just make sure it's not too lean—aim for around 93% lean to maintain moisture.
2. What kind of pasta is best for Italian Wedding Soup?
Small pasta like acini di pepe, orzo, or ditalini are traditionally used. They cook quickly and hold up well in the broth without overpowering the meatballs.
3. How can I make this in a crockpot?
For crockpot italian wedding soup, brown the meatballs separately (optional but adds flavor), then combine all ingredients except the pasta and greens in the slow cooker. Cook on low for 6 hours. Add pasta and spinach in the last 30 minutes to prevent overcooking.
4. Can I freeze this soup?
Yes, but for best results, freeze the broth and meatballs separately from the pasta and greens. Pasta tends to get mushy when frozen and reheated.
5. What makes this an ‘authentic’ Italian Wedding Soup?
Authentic Italian wedding soup combines the classic elements of savory meatballs, leafy greens, small pasta, and a flavorful chicken broth. The term “wedding” refers not to marriage but to the harmony (“marriage”) of flavors between the meat and greens. Our easy Italian wedding soup keeps these elements intact while offering a lighter, modern twist.
