Name: Italian Wedding Soup with Turkey Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb ground turkey; 1/2 cup breadcrumbs; 1/4 cup grated parmesan cheese; 1 large egg; 2 cloves garlic, minced; 8 cups low-sodium chicken broth; 2 cups fresh baby spinach; 1 cup acini di pepe or pastina pasta; 2 carrots, diced; 1 stalk celery, diced; 1 small yellow onion, diced; 1 tsp dried oregano; Salt and black pepper to taste

A comforting bowl of classic Italian flavors

Warm up your weeknight with this vibrant Italian Wedding Soup with Turkey Meatballs! This cozy, soul-soothing recipe combines tender turkey meatballs, hearty greens, and tiny acini di pepe pasta in a savory broth that feels like a big hug in a bowl. Perfect for busy weeknights, this meal comes together in under an hour, making it an excellent choice for a nutritious family dinner. Whether you are meal prepping for the week or looking for an easy, crowd-pleasing dish to impress guests, this wholesome soup delivers authentic flavor without any fuss. It is healthy, delicious, and guaranteed to become a new staple in your kitchen! 🍲

⏱️ Time Breakdown

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

📝 Ingredients List

1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 large egg
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups fresh baby spinach
1 cup acini di pepe or pastina pasta
2 carrots, diced
1 stalk celery, diced
1 small yellow onion, diced
1 tsp dried oregano
Salt and black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large soup pot or Dutch oven
Mixing bowl
Sharp knife
Cutting board
Measuring cups and spoons
Wooden spoon

Step-by-Step Instructions

In a medium mixing bowl, combine turkey, breadcrumbs, parmesan, egg, and half the garlic. Gently mix and form into small, bite-sized meatballs.
In a large pot, sauté onion, carrots, and celery over medium heat for 5 minutes until softened. Add remaining garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle boil. 🥣
Carefully drop the meatballs into the boiling broth. Reduce heat and simmer for 10 minutes until meatballs are fully cooked through.
Add the pasta and cook for another 8-10 minutes, or until tender.
Stir in the fresh spinach just before serving; it will wilt in the hot broth within seconds! ✨

💡 Pro Tips

Storage: Store leftovers in an airtight container for up to 3 days. The pasta will absorb liquid, so add a splash of broth when reheating.
Substitutions: If you don’t have acini di pepe, orzo or small shell pasta works perfectly.
Flavor boost: For an extra kick, add a squeeze of fresh lemon juice right before serving to brighten the broth.

Variations

Vegetable Heavy: Add chopped kale or escarole instead of spinach for a more traditional bite.
Extra Protein: Add a can of rinsed white beans for added texture and nutrition.

FAQ

Can I freeze this soup? Yes, but it is best to freeze it without the pasta. Cook the pasta fresh when you are ready to serve to keep it from getting mushy.

Is this recipe alcohol-free? Yes, this recipe uses chicken broth instead of wine to ensure a rich, family-friendly flavor without any spirits.

Italian Wedding Soup with Turkey Meatballs

Author: Samantha Jones
Total Time: 50
Yield: 6 servings 1x
Diet: High Protein

Print Recipe

Description

Warm up with this vibrant and soul-soothing Italian Wedding Soup. Featuring tender, seasoned turkey meatballs, hearty fresh baby spinach, and delicate acini di pepe pasta swimming in a savory, aromatic broth, this classic dish is a nutritional powerhouse. Perfect for busy weeknights, it brings authentic Italian comfort to your table in under an hour without any fuss. It is a wholesome, crowd-pleasing staple that feels like a big hug in a bowl.

Ingredients

Scale

1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 large egg
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups fresh baby spinach
1 cup acini di pepe or pastina pasta
2 carrots, diced
1 stalk celery, diced
1 small yellow onion, diced
1 tsp dried oregano
Salt and black pepper to taste

Instructions

In a medium mixing bowl, combine turkey, breadcrumbs, parmesan, egg, and half the garlic. Gently mix and form into small, bite-sized meatballs.
In a large pot, sauté onion, carrots, and celery over medium heat for 5 minutes until softened. Add remaining garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Carefully drop the meatballs into the boiling broth. Reduce heat and simmer for 10 minutes until meatballs are fully cooked through.
Add the pasta and cook for another 8-10 minutes, or until tender.
Stir in the fresh spinach just before serving; it will wilt in the hot broth within seconds.

Notes

Store leftovers in an airtight container for up to 3 days. The pasta will absorb liquid, so add a splash of broth when reheating. If you don’t have acini di pepe, orzo or small shell pasta works perfectly. For an extra kick, add a squeeze of fresh lemon juice right before serving to brighten the broth.

Prep Time: 20
Cook Time: 30
Category: Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 2g
Sodium: 650mg
Fat: 9g
Saturated Fat: 2.5g
Carbohydrates: 26g
Fiber: 3g
Protein: 24g
Cholesterol: 85mg