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A close-up shot of a dark bowl filled with traditional Italian Wedding Soup, featuring small, browned turkey meatballs, sliced carrots, celery pieces, wilted green spinach, and tiny acini di pepe or orzo pasta floating in a rich, golden broth, topped with a sprinkle of grated Parmesan cheese.

Italian Wedding Soup

A cozy, classic Italian soup featuring tender turkey meatballs, soft vegetables, tiny pasta, and fresh spinach — hearty, comforting, and perfect for any season.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground turkey
  • 1/3 cup breadcrumbs
  • 1 egg
  • 2 tbsp Parmesan cheese grated
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Soup Base
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 8 cups chicken broth
  • 0.5 cup small pasta acini di pepe or orzo
  • 4 cups fresh spinach chopped

Equipment

  • Large Pot
  • Mixing Bowl

Method
 

  1. In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan, oregano, basil, garlic powder, salt, and pepper. Mix gently and form into small meatballs.
  2. Heat olive oil in a large pot over medium heat. Add onion and sauté for 4 minutes until soft.
  3. Add garlic, carrots, and celery. Cook for 3 more minutes.
  4. Pour in the chicken broth and bring to a gentle boil.
  5. Carefully add meatballs to the simmering broth and cook for 10 minutes.
  6. Add pasta and cook 8–10 minutes until pasta is tender and meatballs are cooked through.
  7. Stir in chopped spinach and cook 2 minutes until wilted.
  8. Taste and adjust seasoning before serving.

Notes

For richer flavor, brown the meatballs lightly in the pot before adding the broth.