Italian Wedding Soup with Turkey Meatballs Recipe

This Italian Wedding Soup with turkey meatballs is a comforting, flavorful meal that comes together in under an hour. Mini homemade turkey meatballs simmer in a savory chicken broth with vegetables, tender pasta, and baby spinach for a bright, nourishing bowl. It’s an ideal soup for chilly evenings and makes excellent leftovers for lunches during the week.

Ingredients

• Mini turkey meatballs: Ground turkey combined with mild Italian chicken sausage (removed from casing), seasoned breadcrumbs, grated Parmesan, an egg to bind, dried parsley, garlic powder, and salt and pepper.
• Vegetables: Carrots, celery, yellow onion, and garlic. Baby spinach is stirred in near the end for color and nutrition.
• Olive oil: Extra virgin olive oil for sautéing the vegetables.
• Broth: Low-sodium chicken broth provides a clean, well-balanced base.
• Seasoning: Bay leaf, dried thyme, additional parsley, lemon juice, plus salt and pepper to taste.
• Pasta: A small pasta such as acini di pepe, or any tiny pasta shape, works best for this soup.
• Lemon: A splash of fresh lemon juice at the end brightens the flavors.

Refer to the recipe card below for exact ingredient amounts.

Step-By-Step Instructions

This soup is straightforward to prepare. The meatballs require a little hands-on time, but once formed, the rest of the recipe is quick and intuitive.

1. Make the meatball mixture. In a large bowl, combine ground turkey, the deboned mild Italian chicken sausage, seasoned breadcrumbs, grated Parmesan, egg, dried parsley, garlic powder, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
2. Form small meatballs. Shape the mixture into approximately 1-inch meatballs. Wetting your hands briefly with cold water helps prevent sticking. You should have around 40–50 mini meatballs depending on size.
3. Sauté the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add chopped carrots, celery, and diced onion and cook, stirring occasionally, until softened, about 4–5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Simmer the soup. Pour in the chicken broth and add the bay leaf and dried thyme. Increase heat to bring the broth to a gentle boil. Carefully lower the meatballs into the simmering broth and cook for about 4–5 minutes so they begin to firm up.
5. Add pasta and finish cooking. Stir in the small pasta and continue to simmer until the pasta is tender, about 10 minutes (follow package directions if different). Remove and discard the bay leaf.
6. Finish with greens and lemon. Stir in the baby spinach, additional parsley, and the juice of half a lemon. Cook for 1–2 minutes until the spinach just wilts. Taste and adjust seasoning with salt and pepper.
7. Serve warm. Ladle the soup into bowls and offer freshly grated Parmesan at the table if desired.

Tip: Wetting your hands with cold water while forming meatballs prevents the mixture from sticking and speeds up the process.

Serving Suggestions

Serve this Italian Wedding Soup for a cozy weekday dinner or as part of a relaxed weekend meal. The combination of tender meatballs, small pasta, and leafy greens makes it satisfying without being heavy.

• Accompany the soup with crusty bread or garlic-toasted slices for dipping.
• A simple green salad or a side of roasted vegetables pairs nicely.
• Top individual bowls with freshly shredded Parmesan or a drizzle of extra virgin olive oil.
• For meal prep, cool the soup and transfer to airtight containers. Store in the refrigerator for 3–4 days. To prevent the pasta from getting soggy, store pasta and broth separately when possible and combine before reheating.

Storage tip: If you plan to keep leftovers, strain and refrigerate the broth separately from the pasta and meatballs. This helps maintain texture when reheating.

More Recipes

If you enjoy this Italian Wedding Soup, try other hearty soups and comfort-food dishes to expand your collection of seasonal recipes. Look for brothy soups with lean proteins, small pastas, and plenty of vegetables to keep meals balanced and flavorful.