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
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