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Italian Wedding Soup with Mini Turkey meatballs

Italian Wedding Soup with Mini Turkey Meatballs

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer, Light Meal, Soup
Cuisine American, Italian
Servings 6 generous bowls

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Make the Meatballs

  1. 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.
  2. 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

    1. 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

    1. 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

    1. 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

    1. 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

    1. Ladle the soup into bowls and top with freshly grated Parmesan. Serve with crusty bread or garlic knots for the ultimate cozy meal.