Italian Wedding Soup, prepared with handmade turkey meatballs, small pasta, and dark leafy greens, is both simple and delectable. Ready in only 30 minutes!
Table of Contents
Easy Italian Wedding Soup Recipe
Italian wedding soup is a personal favorite of mine. It’s a simple yet tasty soup made with meatballs, little pasta like ditalini, and lush greens.
The name “Italian Wedding Soup” alludes to the “marriage” of greens and meat in the soup. I enjoy using escarole in my soup, but spinach, kale, and other dark leafy greens work just as well!
Why You’ll Love This Italian Wedding Soup
- Quick and simple. This recipe for Italian meatball soup is one of my favorites since it’s so simple to make. It takes less than 30 minutes to prepare, including creating the meatballs from scratch!
- Meatballs are created from scratch. This soup’s meatballs are homemade turkey meatballs, so don’t be put off by that! The meatballs are produced with few ingredients and take only a few minutes to prepare.
- Perfect for dinner preparation. This recipe yields a large quantity, making it ideal for preparing ahead of time and freezing in portions for lunch or supper throughout the month.
Italian Wedding Soup Ingredients
Both the handmade meatballs and the soup are created with only a few ingredients. Measurements may be found on the recipe card below.
For the Meatballs
- Ground turkey breast – I used 99% lean ground turkey.
- Breadcrumbs – I like seasoned whole wheat breadcrumbs. If you find unseasoned, you may want to add more seasoning to the mixture.
- Parmesan cheese – Grated from the block.
- Aromatics – Parsley, onion, and garlic add flavor to the meatballs.
- Egg – Helps to hold the meatballs together.
- Salt
For the Soup
- Olive oil – For sauteing the aromatics.
- Onion & carrots – Add flavor and texture.
- Chicken broth – Use low sodium to control the saltiness of the broth.
- Parmesan cheese rind – Optional but recommended for flavor.
- Leafy greens – You can use escarole, fresh spinach, or any dark leafy green you desire.
- Cracked pepper
- Pasta – Acini di pepe, orzo, and ditalini are all great choices.
How to Make Italian Wedding Soup
Here’s an outline of how to cook this Italian wedding soup dish on the stovetop. More specific directions may be found in the recipe card below.
- Prepare the broth. In a large soup pot or Dutch oven, cook the olive oil, onions, and carrots until tender. Add the chicken broth and cheese rind, cover, and heat to a boil.
- Make the meatballs. Mix the meatball ingredients. Form tiny meatballs (approximately 1 tablespoon each). Place them on a baking sheet and broil for 8-10 minutes to preserve their form in the soup.
- Combine the remaining ingredients. When the stock is boiling, add the meatballs and simmer until cooked. Add the pasta, greens, pepper, and salt. Cook pasta according per package guidelines.
- Enjoy. Remove the parmesan cheese rind and enjoy!
Variations
- Meat: Instead of ground turkey, use ground beef or chicken. Italian sausage meat may also be added.
- Vegetables: Add celery or substitute the greens with chopped kale.
- additional Protein: Use bone broth to get additional protein.
Can I Make This In The Instant Pot?
Yes! You may also prepare Italian wedding soup in the Instant Pot. The technique is fairly similar; simply saute the carrots and onions with the sauté function before boiling the broth under high pressure. You may cook the meatballs in the Instant Pot as well. The recipe card below contains full Instant Pot instructions.
Tips & Variations
- Use an instant pot. To cook this soup even faster, use the Instant Pot. You may also cook the meatballs straight in the Instant Pot. The recipe card below contains comprehensive Instant Pot instructions.
- Use frozen meatballs. Don’t feel like preparing meatballs from scratch? You may certainly use frozen meatballs! Keep in mind that they may require a few more minutes to cook thoroughly.
- Avoid overcooking the pasta. The little pasta used in this dish cooks rapidly, so keep an eye on it to prevent mushy pasta.
- Omit the pasta. If you want a low-carb soup, skip the noodles completely.
Serving Suggestions
This soup is fantastic since it can be served as a full yet light lunch or dinner on its own. I like to serve it with freshly grated parmesan on top, and you could also serve it with a slice of crusty bread to soak up the delicious broth.
How to Store & Reheat Leftovers
- Fridge. Refrigerate leftover Italian wedding soup in an airtight container for 4 to 5 days.
- Freezer. This soup freezes wonderfully. Once chilled, place in an airtight container or ziplock bag and freeze for up to three months. Thaw in the refrigerator.
- Reheat. Individual servings may be reheated in the microwave, while larger amounts can be simmered on the stovetop.
More Soup Recipes You might Like
- Seafood Soup Recipe
- Simple Creamy Artichoke Soup
- Creamy Curried Cauliflower Soup
- Quinoa Vegetable Soup
Recipe Card
Italian Wedding Soup
Italian Wedding Soup, prepared with handmade turkey meatballs, small pasta, and dark leafy greens, is both simple and delectable. Ready in only 30 minutes!
Ingredients
For the Meatballs:
- 20 oz ground turkey breast 99% lean 1.3 lb total
- 1/4 cup seasoned whole wheat breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup parsley finely chopped
- 1 large egg
- 1/4 cup onion minced
- 1 clove garlic minced
- 1/4 teaspoon kosher salt
For the soup:
- 1/2 tablespoon olive oil
- 1 small onion minced
- 2 small carrots finely diced
- 8 cups low-sodium chicken broth
- Parmesan cheese rind optional
- 1 16 oz head escarole fresh spinach, or any dark leafy green, chopped
- fresh cracked pepper to taste
- 3 ounces uncooked acini di pepe or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup)
Instructions
Stove Directions:
- In a large saucepan over medium-high heat, sauté the olive oil, onions, and carrots until tender, about 5 minutes. Bring the chicken stock and, if using, the Parmesan cheese rind to a boil while covered.
- Meanwhile, in a large mixing bowl, combine the ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt, and cheese. Using your (clean) hands, carefully incorporate all of the ingredients until thoroughly mixed.
- Form little meatballs, approximately 1 tbsp apiece; you’ll have around 40. Place them on a sheet pan and broil on the second rack from the top until brown, about 8 to 10 minutes.
- When the stock reaches a boil, add the meatballs, pasta, and chopped escarole.
- Add fresh black pepper, salt if required, and simmer for about 10 minutes, or until the spaghetti and meatballs are well cooked. Remove the parmesan cheese rind and serve.
Instant Pot Directions:
- Press sauté and add the oil, onions, and carrots. Saute for 4 to 5 minutes, stirring occasionally, before pressing cancel and adding the chicken stock and, if desired, the Parmesan cheese rind to the saucepan. Cover and cook under high pressure for 10 minutes to come to a boil. Quick or natural release.
- Meanwhile, in a large mixing bowl, combine the ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt, and cheese. Using your (clean) hands, carefully incorporate all of the ingredients until thoroughly mixed.
- Form little meatballs, approximately 1 tbsp apiece; you’ll have around 40.
- When the stock reaches a boil, add the meatballs, orzo, and chopped escarole. Add fresh pepper, adjust the salt as required, cover, and cook under high pressure for 5 minutes, then quickly release. Remove the parmesan cheese rind and serve.