Italian Wedding Soup Recipe

This vibrant and heartwarming Italian Wedding Soup offers the perfect balance of fresh veggies, savory miniature turkey meatballs, and a satisfying slurp of small pasta, all swimming in a rich, herby broth. It’s light yet hearty, deeply flavorful, and is the ultimate cozy bowl to chase away the chill. This easy recipe is ready in just 40 minutes, making it a perfect weeknight winner the whole family will adore.

Why You’ll Love This Recipe

• Mini Meatball Magic: We’re using lean ground turkey seasoned with all the best Italian herbs for tender, bite-sized pockets of flavor. They cook right in the broth!
• A Hug in a Bowl: This soup is the definition of classic comfort food—it’s savory, light, warming, and packed with fresh vegetables and herbs.
• Simple & Speedy: From start to finish, this soul-warming dish is ready in just 40 minutes, proving that maximum flavor doesn’t require maximum effort.
• Nutrient-Packed: With fresh spinach, carrots, and celery, plus lean protein, this is a balanced, feel-good meal you can truly savor.

Ingredients

All you need for this Italian Wedding Soup is about 15 minutes of prep time to get those gorgeous meatballs rolled! But first, gather up these essential ingredients.

• Olive Oil: Essential for sautéing our aromatic base and giving the soup a nice foundation of richness.
• Onion, Garlic, Carrots, and Celery: This is the classic “soffritto” base! Sautéing these adds incredible depth and savory flavor—don’t skip this step!
• Chicken Broth: The liquid canvas for our masterpiece. Use a high-quality, flavorful broth, as it makes up most of the soup’s flavor profile.
• Small Pasta (Acini di Pepe or Orzo): The “wedding” part of the soup’s tradition! These tiny pasta shapes are perfect for soaking up the broth and adding a lovely texture without weighing the soup down.
• Fresh Spinach: Stirred in at the end, it adds beautiful color, freshness, and a boost of nutrients. It wilts quickly, so you only need a couple of minutes!
• Ground Turkey: Our light and lean choice for the meatballs. It stays tender and pairs wonderfully with the Italian herbs.
• Breadcrumbs and Egg: The binding agents that keep those little meatballs perfectly formed and juicy as they simmer in the broth.
• Parmesan Cheese: Adds a salty, umami, cheesy depth to the meatballs—a true game-changer!
• Dried Oregano, Dried Basil, Garlic Powder, Salt, and Black Pepper: The dream team of Italian seasonings that transform the turkey into incredibly flavorful meatballs.

The full list of ingredients, along with their precise measurements, will be waiting for you in the easy-to-print recipe card right under this article!

How to Make the Italian Wedding Soup

Making this soup is so simple, you’ll wonder why you haven’t made it every week!

Step 1: Prep the Meatballs

In a medium bowl, combine the ground turkey, breadcrumbs, egg, grated Parmesan cheese, oregano, basil, garlic powder, salt, and pepper. Use your hands to mix gently until just combined (don’t overmix!), then roll the mixture into small, bite-sized meatballs.

Step 2: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 4 minutes until they become wonderfully soft and translucent.

Step 3: Cook the Veggies

Toss in the minced garlic, sliced carrots, and celery. Continue cooking and stirring for 3 more minutes until the vegetables just begin to soften.

Step 4: Simmer the Broth

Pour in all 8 cups of chicken broth and bring the mixture to a gentle, rolling boil.

Step 5: Cook the Meatballs

Carefully drop the prepared meatballs into the simmering broth. Let them cook for 10 minutes—they will float to the top once they are cooked through.

Step 6: Add the Pasta

Stir in your small pasta (acini di pepe or orzo) and continue cooking for another 8-10 minutes, or until the pasta is perfectly tender (al dente).

Step 7: Finish and Season

Finally, stir in the chopped fresh spinach. Let it cook for just 2 minutes until it has wilted beautifully. Taste the soup and adjust the salt and pepper as needed before serving piping hot.

Pro Tips for Making the Recipe

• Keep the Meatballs Small: The key to authentic Italian Wedding Soup is small, bite-sized meatballs! Aim for about 1-inch in diameter so they cook quickly and fit nicely on a spoon with the pasta.
• Don’t Overmix the Meat: When combining the turkey mixture, mix just until the ingredients are incorporated. Overmixing makes the meatballs tough, and we want them light and tender!
• For Extra Flavor: If you want to deepen the broth flavor, you can briefly sear the meatballs in the pot before adding the carrots and celery, but this is optional, as they cook beautifully right in the liquid!
• Watch the Pasta: If you plan to have leftovers, you might want to slightly undercook the pasta, as it will continue to absorb liquid and soften as the soup cools in the fridge.

How to Serve

This soup is truly a complete meal on its own, but here are a few ways to make it extra special!

• Garnish with Cheese: A mandatory finishing touch! Top each bowl generously with freshly grated Parmesan cheese. A little Pecorino Romano also works beautifully.
• Serve with Bread: Pair it with a slice of crusty Italian bread, a warm dinner roll, or a slice of garlicky focaccia for dipping into that flavorful broth.
• Light Side Salad: If you’re feeling extra, serve it alongside a simple, peppery arugula salad dressed lightly with lemon and olive oil for a refreshing contrast.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely, then transfer it to an airtight container. Store leftovers in the fridge for up to 3 days. Note that the pasta will absorb more broth over time.

Freezing

The broth and meatballs freeze well! For best results, freeze the soup before adding the pasta. Cool completely, place in a freezer-safe container (leaving an inch of headspace), and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat and add the pasta during the final 10 minutes of cooking.

Reheating

Reheat individual portions in the microwave or a saucepan over medium-low heat until warmed through. If the soup is too thick from the pasta absorbing the broth, just add a splash or two of extra chicken broth to thin it out!

FAQs

1. What does “Italian Wedding Soup” mean?It’s a beautiful, and slightly misleading, translation! The name Minestra Maritata actually translates to “married soup,” referring to the marriage of the flavors between the green leafy vegetables (the spinach) and the meat (the meatballs). It’s not traditionally served at weddings, but it’s definitely a match made in food heaven!
2. Can I use a different type of ground meat for the meatballs?Absolutely! We use ground turkey here to keep things light, but you can definitely swap it out for ground beef, ground pork, or a classic Italian sausage mix (mild or sweet). If you use beef or pork, the meatballs might need a couple of extra minutes to ensure they are fully cooked through.
3. My soup is too thick after storing it. What should I do?That’s totally normal when using small pasta! The tiny pasta pieces act like little sponges and continue to soak up the broth even after the soup is done cooking and cooling. Simply add about $1/4$ to $1/2$ cup of extra chicken broth or water when you reheat it to bring it back to the perfect soupy consistency.
4. Can I substitute a different green for spinach?Yes, you can! If you’re not a spinach fan, feel free to substitute chopped curly endive (which is very traditional for this soup), escarole, or even kale. Just remember that heartier greens like kale will need to cook for 5-7 minutes instead of 2 minutes to ensure they soften nicely in the broth.