Italian Wedding Soup with Turkey Meatballs

This Italian wedding soup with turkey meatballs is tender, flavorful, and made with juicy turkey meatballs, delicate pasta, and fresh spinach in a rich parmesan-infused broth. It delivers the cozy comfort of classic Italian wedding soup while keeping things lighter and protein-rich.

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There is something about a bowl of Italian wedding soup with turkey meatballs that feels nostalgic and comforting all at once.

Tiny meatballs, delicate pasta, and bright green ribbons of spinach floating in savory broth.

Traditional Italian wedding soup is often made with beef or pork meatballs, but turkey works beautifully here. It keeps the soup lighter while still delivering plenty of flavor and protein.

This recipe also uses a simple technique that keeps turkey meatballs tender and prevents them from falling apart. Instead of browning them in a skillet, the mini meatballs are baked briefly before being added to the soup. The result is a bowl of soup that feels classic, comforting, and perfectly balanced.

I typically use baby spinach because it is easy to find and cooks quickly. If you can find escarole, you can use it for a more traditional Italian wedding soup flavor with a slight pleasant bitterness.

Why You’ll Love This Italian Wedding Soup with Turkey Meatballs

• Ultra tender turkey meatballs that stay juicy
• Rich broth infused with parmesan rind
• Cozy and satisfying without feeling heavy
• High protein and full of vegetables
• Easy enough for a weeknight dinner
• Spinach for convenience or escarole for a traditional version

Ingredients You’ll Need

For the Turkey Meatballs

• 1 lb ground turkey, 93 percent lean
• ½ cup Italian breadcrumbs
• ¼ cup whole milk
• 1 large egg
• ¼ cup finely grated parmesan
• 2 tbsp grated onion
• 1 clove garlic, grated
• 1 tsp The Spice Girl Kitchen Italian Seasoning
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley

Using 93 percent lean turkey provides enough fat for flavor while still keeping the soup light. The breadcrumb and milk mixture helps lock in moisture so the meatballs stay tender.

For the Soup

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, grated
• ¼ cup dry white wine
• 8 cups chicken broth or bone broth
• 1 parmesan rind, optional but recommended
• ¾ cup acini de pepe or orzo
• 4 cups chopped baby spinach or escarole
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste

Acini de pepe is the traditional pasta for Italian wedding soup, but orzo works well if that is easier to find.

How to Make Italian Wedding Soup with Turkey Meatballs

Make the Panade

In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for about five minutes until the milk is fully absorbed. This step helps keep the turkey meatballs tender.

Mix the Meatballs

In a large bowl, combine the ground turkey, soaked breadcrumbs, egg, parmesan, grated onion, garlic, Italian seasoning, salt, black pepper, and parsley. Mix gently until just combined. Avoid over mixing, which can make turkey meatballs tough. Let the mixture rest for five to ten minutes before rolling the meatballs. This allows the breadcrumbs to hydrate and helps the mixture hold together.

Roll the Mini Meatballs

Preheat the oven to 425°F. Roll the mixture into small meatballs about three-quarters of an inch wide or roughly one tablespoon each. Place the meatballs on a parchment-lined baking sheet.

Bake the Meatballs

Bake for eight to ten minutes until the meatballs are just set. They do not need to be fully cooked at this stage. Baking them first helps the meatballs keep their shape so they do not fall apart in the soup.

Build the Soup Base

While the meatballs bake, heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for about five to six minutes until softened. Add grated garlic and cook for about thirty seconds, until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by about half.

Simmer the Soup

Add chicken broth and the parmesan rind. Bring to a gentle boil. Add the baked meatballs and simmer for ten minutes so they finish cooking and flavor the broth.

Add Pasta and Greens

Stir in the acini de pepe and cook until tender, about eight to ten minutes. Add spinach (or escarole) and cook just until wilted.

Finish the Soup

Remove the parmesan rind. Stir in lemon juice and fresh parsley. Taste and adjust salt and black pepper as needed. Serve hot with extra grated parmesan if desired.

Why Are the Meatballs Small in Italian Wedding Soup?

One of the things that makes Italian wedding soup with turkey meatballs unique is the size of the meatballs. They are intentionally small, usually about three-quarters of an inch wide or roughly one tablespoon of mixture each.

This size helps the meatballs cook quickly and evenly in the broth. It also makes it easy to get the perfect spoonful with meatballs, pasta, greens, and broth all together. Mini meatballs also help balance the soup. Instead of large meatballs dominating the bowl, the smaller size allows the meat, pasta, and vegetables to work together in every bite.

Why Baking Works Best for Mini Meatballs

Because wedding soup meatballs are so small, they can sometimes fall apart when browned in a skillet. Baking them briefly before adding them to the soup helps the proteins set so they hold their shape while simmering. The meatballs then finish cooking gently in the broth.

Pro Tip for Perfect Mini Meatballs

Lightly wet your hands with water or olive oil when rolling the meatballs. This prevents sticking and helps you roll smooth, evenly shaped meatballs.

Spinach vs Escarole

Escarole is the traditional green used in Italian wedding soup. It has a slightly bitter flavor and holds its texture well in hot broth.

Spinach is milder and more widely available. It cooks quickly and makes the soup feel lighter.

Either works well. Use spinach for convenience or escarole if your local store has it in stock and you want a more traditional version.

Can You Make Italian Wedding Soup Ahead?

Yes, I just suggest cooking the pasta separately and storing it apart from the soup. Storing it in the soup will cause the paste to continue absorbing the broth and get mushy.

When reheating, add pasta to each bowl and ladle the hot soup over it. This prevents the pasta from absorbing too much broth.

Storage

Store leftovers in the refrigerator for up to four days.

Freezing

For best results, freeze the soup without pasta. Thaw overnight in the refrigerator and cook fresh pasta when reheating.

Variations and Substitutions

• Use escarole instead of spinach for a more traditional flavor
• Swap acini de pepe for orzo
• Use bone broth for extra protein
• Add extra vegetables such as zucchini or white beans
• Omit parmesan for a dairy-free version

What to Serve with Italian Wedding Soup

• Crusty Italian bread
• Garlic bread
• Italian chopped salad
• Focaccia
• A simple antipasto platter

A loaf of warm bread and a fresh salad turn this soup into a complete meal.

Frequently Asked Questions

What is Italian wedding soup?

Italian wedding soup refers to the “marriage” of meat and greens in the dish. The name does not actually relate to weddings.

Is Italian wedding soup healthy?

This turkey version is lighter than traditional versions made with beef and sausage while still providing plenty of protein and vegetables.

What pasta is used in Italian wedding soup?

Acini de pepe is the traditional pasta used in this soup, but orzo works well as a substitute.

Can I use ground chicken instead of turkey?

Yes. Ground chicken works well and produces a similar flavor and texture.

What is the difference between Italian wedding soup and minestrone?

Italian wedding soup features meatballs and leafy greens in a clear broth. Minestrone is vegetable-based and often includes beans and tomatoes.

Pro Tips for the Best Italian Wedding Soup

• Do not overmix the meatball mixture
• Let the meatball mixture rest before rolling
• Bake the meatballs so they hold their shape
• Add lemon juice at the end to brighten the broth
• Adjust salt after removing the parmesan rind

You May Also Like

If you enjoy this recipe, try these next:

• Traditional Italian Pasta Fagioli
• Italian Chopped Salad with Creamy Italian Dressing
• Stove Top Chicken Noodle Soup

Italian Wedding Soup with Turkey Meatballs

This Italian wedding soup with turkey meatballs features tender mini turkey meatballs, delicate pasta, fresh spinach, and a rich parmesan-infused broth. It is cozy, protein rich, and perfect for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American, Italian

Calories: 340

Ingredients Equipment Method Video Notes

Ingredients

  

For the Turkey Meatballs

• 1 lb ground turkey 93 percent lean
• ½ cup Italian breadcrumbs
• ¼ cup whole milk
• 1 large egg
• ¼ cup finely grated parmesan
• 2 tbsp grated onion
• 1 clove garlic grated
• 1 tsp The Spice Girl Kitchen Italian Seasoning
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley

For the Soup

• 1 tbsp olive oil
• 1 small yellow onion finely diced
• 2 medium carrots finely diced
• 2 celery stalks finely diced
• 3 cloves garlic grated
• ¼ cup dry white wine
• 8 cups chicken broth or bone broth
• 1 parmesan rind optional but recommended
• ¾ cup acini de pepe or orzo
• 4 cups chopped baby spinach or escarole for a more traditional version
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste

Equipment

• Large mixing bowl Used for mixing the turkey meatball mixture.
• Sheet pan: For baking the meatballs before adding them to the soup.
• Parchment Paper Prevents the meatballs from sticking to the pan.
• Dutch oven or large soup pot: Used to cook the soup and simmer the meatballs.
• Small cookie scoop or tablespoon: Helps portion evenly-sized mini meatballs.
• Wooden spoon: Used for stirring the soup and scraping up flavor from the pot.

Method

 

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. In a small bowl combine breadcrumbs and milk. Let sit for about 5 minutes until the milk is absorbed.
3. In a large bowl combine ground turkey, the soaked breadcrumb mixture, egg, parmesan, grated onion, garlic, Italian seasoning, salt, black pepper, and parsley. Mix gently until just combined, being careful not to overmix. Let the mixture rest 5–10 minutes so the breadcrumbs fully hydrate and the meatball mixture holds together.
4. Roll the mixture into small meatballs about ¾ inch wide, roughly 1 tablespoon each, and place them on the prepared sheet pan.
5. Bake the meatballs for 8–10 minutes, just until they are set. They do not need to be fully cooked yet since they will finish cooking in the soup.
6. While the meatballs bake, heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery and cook 5–6 minutes until softened. Stir in grated garlic and cook 30 seconds until fragrant.
7. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Simmer 2–3 minutes until the wine reduces by about half.
8. Add chicken broth and the parmesan rind and bring the soup to a gentle boil. Add the baked meatballs and reduce heat to a steady simmer. Cook 10 minutes so the meatballs finish cooking and flavor the broth.
9. Stir in the acini de pepe and cook 8–10 minutes until the pasta is tender.
10. Add spinach and cook just until wilted. Remove the parmesan rind, stir in lemon juice and fresh parsley, and taste for seasoning. Adjust salt and black pepper as needed before serving.
11. Serve hot with extra grated parmesan if desired.

Video

Notes

• Tender Meatballs: Soaking the breadcrumbs in milk creates a panade that keeps lean turkey meatballs tender instead of dense.
• Rest the Mixture: Letting the meatball mixture rest for 5 to 10 minutes allows the breadcrumbs to fully hydrate and helps the meatballs hold together better.
• Bake the Meatballs: Baking the mini meatballs before adding them to the soup helps them keep their shape and prevents them from falling apart while simmering.
• Spinach vs Escarole: Baby spinach is mild and easy to find, while escarole is more traditional and adds a slight pleasant bitterness.
• Prevent Soggy Pasta: For meal prep or leftovers, cook the pasta separately and add it to each bowl when serving so it does not absorb all the broth.
• Pasta Options: Acini de pepe is the traditional pasta used in Italian wedding soup, but orzo works well if that is easier to find.
• Extra Flavor: Using bone broth instead of regular chicken broth adds extra protein and deeper flavor to the soup.
• Nutrition (per serving, 6 servings): 340 calories, 13g fat, 26g carbs, 28g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

This post was all about Italian Wedding Soup.

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