Made with homemade turkey meatballs, small pasta, and dark leafy vegetables. italian wedding soup It’s simple yet flavorful. Ready in just 30 minutes!
easy italian wedding soup recipe
Italian wedding soup is a classic favorite of mine. A very simple but flavorful soup with meatballs, small pasta like ditalini, and leafy vegetables.
The name “Italian Wedding Soup” refers to the “marriage” of vegetables and meat in the soup. I love using escarole in soups, but spinach, kale, and other dark leafy greens can work as well.
Some of my favorite soup recipes include Spinach Tortellini en Brode, Cheeseburger Soup, and Minestrone Soup.
Why you’ll love this recipe for Italian wedding soup
- Fast and easy. One of the reasons I love this Italian meatball soup recipe so much is because it’s so easy. It takes just 30 minutes, including making the meatballs from scratch.
- Meatballs made from scratch. The meatballs in this soup are turkey meatballs made from scratch. But don’t be afraid. Meatballs are made with just a few ingredients and require just a few minutes to prepare.
- Perfect for meal preparation. This recipe makes a lot, so it’s perfect to make ahead and freeze in portions for lunches and dinners throughout the month.
recipe ingredients
Both homemade meatballs and soups are made with just a handful of ingredients. Scroll down to the recipe card below for measurements.
for meatballs
- ground turkey breast – I used 99% lean ground turkey.
- bread crumbs – I like seasoned whole wheat breadcrumbs. If it is not seasoned, you may want to add more seasoning to the mixture.
- Parmesan cheese – Grated from a block.
- aromatic – Parsley, onion and garlic add flavor to the meatballs.
- egg – Helps hold the meatballs together.
- salt
for soup
- Olive oil – For sautéing aromatics.
- onions and carrots – Adds flavor and texture.
- chicken soup – Use reduced salt to control the salt content of soups.
- parmesan cheese rind – Optional, but recommended for added flavor.
- leafy vegetables – You can use escarole, fresh spinach, or your favorite dark leafy vegetable.
- cracked pepper
- pasta – Acini di pepe, orzo, and ditalini are all great options.
How to make Italian wedding soup
Here’s an overview of how to make this Italian wedding soup recipe on the stovetop. For detailed instructions, scroll down to the recipe card below.
- Prepare the soup. In a large soup pot or Dutch oven, sauté olive oil, onion, and carrots until soft. Add chicken broth and cheese rind, cover and bring to a boil.
- Make meatballs. Mix the meatball ingredients. Form small meatballs, 1 tablespoon each. Place on a baking sheet and bake for 8-10 minutes. This will help it retain its shape in the soup.
- Add remaining ingredients. When the soup boils, add the meatballs and cook until tender. Add pasta and vegetables, pepper and salt. Cook pasta according to directions.
- enjoy. Remove the Parmesan rind and enjoy!
variation
- meat: Use ground beef or chicken instead of ground turkey. You can also add Italian sausage meat.
- vegetables: Add celery or add chopped kale instead of vegetables.
- More protein: Use bone broth for more protein.
Can I make it in the Instant Pot?
yes! You can also make Italian wedding soup in the Instant Pot. The process is very similar, just use the saute function to cook the carrots and onions and bring the soup to a boil on high pressure. You can also cook meatballs in the Instant Pot. The recipe card below has detailed instructions for the Instant Pot.
Tips and variations
Here are some tips and variations for making Italian wedding soup.
- Use the Instant Pot. To make this soup even faster, prepare it in the Instant Pot. You can also cook meatballs in the Instant Pot. See recipe card below for complete Instant Pot instructions.
- Use frozen meatballs. Want to try making meatballs from scratch? You can’t go wrong with frozen meatballs! Note that it may take a few more minutes to cook through.
- Do not overcook the pasta. The small pasta used in this recipe cooks very quickly, so keep an eye on it to keep it from getting mushy.
- Omit the pasta. If you prefer, you can also omit the pasta completely for a low-carb soup.
offer suggestions
The great thing about this soup is that it makes a hearty yet light lunch or dinner on its own. I like to serve it with freshly grated Parmesan cheese, but you can also serve it with some crusty bread to soak up the delicious soup.
How to save and reheat leftovers
- refrigerator. Leftover Italian wedding soup can be stored in an airtight container in the refrigerator for 4 to 5 days.
- freezer. This soup also freezes well. Once cooled, transfer to an airtight container or ziplock bag and freeze for up to 3 months. Thaw in the refrigerator.
- Reheat. Reheat one serving in the microwave or boil larger quantities on the stove.
Other soup recipes you may enjoy
yield: 8 one person
Serving size: 1 1/2 cup
How to use the stove:
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In a large pot over medium heat, add the olive oil, onion, and carrot and sauté until softened, about 5 minutes. Add chicken broth and Parmesan rind, if using, cover and bring to a boil.
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Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, eggs, parsley, onion, garlic, salt, and cheese. Using (clean) hands, mix slowly and thoroughly until all ingredients are combined.
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Make small meatballs, about 1 tablespoon each, about 40. Place them on a baking sheet and bake on the second rack from the top until golden brown on top, about 8 to 10 minutes.
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When the soup boils, add the meatballs, pasta and chopped escarole.
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Add fresh black pepper, adjust salt as needed, and cook according to pasta instructions for about 10 minutes, or until pasta and meatballs are cooked through. Remove the Parmesan rind and enjoy.
How to make an Instant Pot:
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Press and stir, then add oil, onions and carrots. Sauté for 4-5 minutes, stirring, then press cancel and pour chicken broth and Parmesan rind (if using) into the pot. Cover and cook on high pressure for 10 minutes to bring to a boil. Quick release or natural release.
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Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, eggs, parsley, onion, garlic, salt, and cheese. Using (clean) hands, mix slowly and thoroughly until all ingredients are combined.
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Form into small meatballs, about 1 tablespoon each, making about 40 pieces.
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Once the soup is boiling, add the meatballs and the orzo and chopped escarole. Add fresh pepper, adjust salt as needed, cover and cook on high pressure for about 5 minutes, then release immediately. Remove the Parmesan rind and enjoy.
Last step:
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Provided by: 1 1/2 cup, calorie: 167 kcal, carbohydrates: 12 g, protein: twenty two g, fat: 3 g, Saturated fat: 0.8 g, cholesterol: twenty five mg, sodium: 647.5 mg, fiber: 2.5 g, sugar: 0.5 g