Healthy Italian Wedding Soup with Turkey Meatballs

Italian wedding soup is a comforting Italian-American soup of small meatballs, leafy greens, pasta, and savory broth; despite its name, it is not traditionally served only at weddings. This version uses lean turkey meatballs, spinach, and plenty of vegetables for a satisfying one-pot-style meal, with the meatballs baked separately so the broth stays clear. Ingredients and greens vary from family to family, so you can adjust the details to suit your table.

Ingredients

1 lb (454 g) lean ground turkey
1 large egg, about 1.8 oz (50 g)
1/3 cup (30 g) plain fine breadcrumbs
1/4 cup (25 g) finely grated Parmesan, plus more for serving
2 tbsp (8 g) finely chopped fresh parsley, divided
1/2 tsp (3 g) fine salt, plus more to taste
1/4 tsp (1 g) freshly ground black pepper, plus more to taste
1 tbsp (15 ml) olive oil
1 medium yellow onion, about 1 cup (150 g) finely diced
2 medium carrots, about 1 cup (130 g), peeled and diced
2 celery ribs, about 1 cup (100 g), diced
2 garlic cloves, about 6 g, minced
8 cups (1.9 L) low-sodium chicken broth
1 cup (100 g) small pasta, such as acini di pepe, orzo, or ditalini
5 oz (140 g) baby spinach, roughly chopped if the leaves are large
1 tbsp (15 ml) fresh lemon juice, or to taste

Instructions

Heat the oven and prepare the meatball mixture. Heat the oven to 425°F (220°C), placing a rack in the center. Line a rimmed baking sheet with parchment for easier cleanup. In a medium bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, 1 tablespoon of the parsley, salt, and pepper. Mix gently with a fork or clean hands just until evenly combined. Stop as soon as the breadcrumbs and seasonings are distributed; working the mixture hard can make the meatballs dense.
Shape and bake the meatballs. Roll the mixture into small balls about 1 inch (2.5 cm) across and arrange them on the baking sheet without crowding. You should get roughly 30 to 32 meatballs. Bake for 12 to 15 minutes, until browned in spots and cooked through. Check a meatball in the center of the tray with an instant-read food thermometer: ground poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature. Set the cooked meatballs aside while you start the soup; they will be warmed again in the broth.
Soften the vegetables. While the meatballs bake, heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes, stirring now and then, until the onion is translucent and the vegetables begin to soften. They do not need to brown. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Simmer the broth and cook the pasta. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. Bring the broth to a boil, then reduce the heat so it simmers gently. Cook the vegetables for 6 to 8 minutes, until the carrots are nearly tender. Add the pasta and cook according to its package directions, usually 7 to 9 minutes, stirring occasionally so it does not settle and stick. Keep the simmer gentle rather than letting the soup boil hard.
Finish the soup. Add the baked meatballs and spinach. Simmer for 2 to 3 minutes, just until the meatballs are hot and the spinach has wilted. Stir in the lemon juice and remaining tablespoon of parsley. Taste the broth before adding more salt, since Parmesan and broth brands vary in saltiness. Serve while the pasta is tender and the soup is hot.

Tips

Keep the meatballs tender. Mix only until the ingredients come together, and use a light touch when rolling. If the turkey mixture feels sticky, dampen your hands with a little water rather than adding extra breadcrumbs, which can make the finished meatballs dry.
Cut vegetables to a similar size. Small, even pieces of carrot and celery soften at about the same rate and are easier to eat alongside the tiny meatballs and pasta. If your carrots are especially thick, dice them a little smaller than the celery.
Use broth with care. Low-sodium broth gives you room to season at the end. If you only have regular broth, hold back on added salt until the soup is finished; Parmesan also contributes saltiness.
Mind the pasta texture. Pasta continues to absorb broth after cooking, especially during storage. For a soup you plan to keep, cook the pasta separately and add it to individual bowls, or make the soup slightly brothier than you want to serve it immediately.

Serving Suggestions

Ladle the soup into warm bowls and finish each portion with extra grated Parmesan, a few turns of black pepper, and, if you like, a little chopped parsley. A small squeeze of lemon at the table can brighten the broth, but taste first so it does not overwhelm the gentle flavor of the meatballs. Serve with crusty bread, warm focaccia, or toasted whole-grain bread for dipping. A simple salad of crisp greens with a light vinaigrette makes a fresh side without competing with the soup.

This soup works well as a complete lunch or as the first course of a larger dinner. If serving it as a starter, use smaller bowls and keep the bread portions modest; for a heartier main meal, offer extra Parmesan and bread at the table. Set out the cheese separately so everyone can choose how much to add, and serve the soup soon after the pasta is cooked for the best texture.

Variations

Use escarole or kale: Escarole is a traditional leafy-green choice in many versions of the soup and has a pleasantly mild, slightly bitter flavor. Chop it into bite-size pieces and simmer it in the broth until tender before adding the meatballs. Chopped kale works too, though it takes longer to soften than spinach. Spinach is convenient and cooks quickly; frozen spinach is another option if thawed and squeezed dry first.

Change the meat or breadcrumbs: Ground chicken can replace the turkey in equal quantity, but it is also poultry and must reach 165°F (74°C). Ground pork or beef can be used, though the flavor and richness will change; cook meatballs made with ground beef or pork to 160°F (71°C). For gluten-free soup, use gluten-free breadcrumbs and small gluten-free pasta, checking the package for its cooking time. The pasta may become soft more quickly, so add it near the end and check it often.

Make it without pasta: Leave out the pasta and add a rinsed 15 oz (425 g) can of white beans for a different, hearty texture. Add the beans with the cooked meatballs so they warm through without breaking apart. You can also add a little more spinach or escarole. These changes make the soup unlike the classic small-pasta version, but the broth, greens, and meatballs still give it the familiar character of Italian wedding soup.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. As it sits, the pasta will absorb broth and soften; loosen each portion with a splash of water or broth when reheating. Warm soup on the stovetop over medium heat, stirring occasionally, or microwave it in a covered, microwave-safe bowl with a little extra liquid. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the whole pot.

For freezing, the best texture comes from freezing the broth, vegetables, and meatballs without pasta. Freeze in airtight, freezer-safe containers, leaving a little room for expansion, for about 2 to 3 months for best quality. Thaw in the refrigerator, bring the soup to a simmer, and cook fresh pasta separately before adding it to bowls. If you freeze already assembled soup, the pasta may be softer after thawing, but it will still be convenient for a quick meal.

Frequently Asked Questions

Why is it called Italian wedding soup?
The name is commonly linked to the Italian phrase minestra maritata, often translated as “married soup,” referring to the pairing of meat and greens rather than a wedding celebration. Versions differ by household and region, and the Italian-American soup commonly includes small meatballs and pasta.

Can I cook the meatballs directly in the soup?
Yes. Add small raw meatballs to gently simmering broth and cook until a thermometer inserted into the center of a meatball reads 165°F (74°C) for ground poultry. Baking them separately makes browning easier and helps keep the broth clearer, so this recipe uses that method. If cooking them in the broth, allow extra time and do not rely on appearance alone to judge doneness.

Can I use frozen spinach?
Yes. Thaw about 5 oz (140 g) of frozen spinach and squeeze out excess water before adding it. Stir it in near the end, since it is already wilted and only needs to heat through. It may give the soup a softer texture and a slightly less fresh green flavor than baby spinach.

What small pasta is best for wedding soup?
Acini di pepe is a classic small choice, while orzo and ditalini are easy-to-find alternatives. Choose a shape that is small enough to fit easily on a spoon. Package cooking times vary, so taste the pasta near the end of the stated time and stop cooking when it is just tender.

Can I make the soup ahead?
Yes. For the best texture, prepare the meatballs and broth with vegetables up to 3 days ahead, refrigerate them promptly, and cook the pasta fresh when reheating the soup. You can also cook the assembled soup ahead, but expect the pasta to absorb broth and soften. Add a little broth or water as needed, and reheat leftovers to 165°F (74°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).