Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb ground turkey; 1 egg, lightly beaten; ½ cup fresh breadcrumbs (plus more if needed); 1 tablespoon parmesan cheese, finely grated; 1 clove garlic, very finely chopped; ¾ teaspoon salt; Freshly ground black pepper; 1 tablespoon fresh parsley, chopped; 1 tablespoon olive oil; 3 cloves garlic, very finely chopped; ½ medium onion, chopped; 2 medium carrots, cut into ½-inch pieces; 6 cups low-sodium chicken broth; ½ medium head escarole, roughly chopped (about 3 to 4 cups); ½ cup small soup pasta (ancini de pepe, ditalini, or star pasta); Salt and freshly ground black pepper

This Italian Wedding Soup is a light yet hearty version of the beloved classic, made with tender turkey meatballs, delicate pasta, and fresh vegetables. The combination of savory broth, leafy greens, and wholesome ingredients makes it a comforting and nourishing choice for any season.

Italian Wedding Soup

Why You’ll Love This Recipe

Lighter twist using turkey meatballs for a leaner option
Packed with flavor from garlic, parmesan, and fresh herbs
One-pot meal that’s satisfying and balanced
Perfect for leftovers — easy to reheat and meal prep friendly
Great for gatherings with servings for the whole family

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
1 lb ground turkey
1 egg, lightly beaten
½ cup fresh breadcrumbs (plus more if needed)
1 tablespoon parmesan cheese, finely grated
1 clove garlic, very finely chopped
¾ teaspoon salt
Freshly ground black pepper
1 tablespoon fresh parsley, chopped

For the soup:
1 tablespoon olive oil
3 cloves garlic, very finely chopped
½ medium onion, chopped
2 medium carrots, cut into ½-inch pieces
6 cups low-sodium chicken broth
½ medium head escarole, roughly chopped (about 3 to 4 cups)
½ cup small soup pasta (ancini de pepe, ditalini, or star pasta)
Salt and freshly ground black pepper

directions

Prepare the meatballs:
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, combine ground turkey, egg, breadcrumbs, parmesan, garlic, salt, pepper, and parsley. Mix well by hand.
Roll the mixture into ½-inch meatballs. If the mixture is too wet, add more breadcrumbs gradually. You should get about 60 meatballs.
Arrange meatballs on the baking sheet and bake for 8–10 minutes until fully cooked.
Make the soup:
While the meatballs are baking, heat olive oil in a large saucepan over medium heat.
Sauté garlic and onion until soft and fragrant. Add carrots and cook for 2 more minutes, stirring occasionally.
Pour in the chicken broth and bring to a simmer.
Add pasta and cook for 7–8 minutes, until tender.
Season with salt and pepper. Stir in the escarole and cooked meatballs.
Simmer for another 2–3 minutes to wilt the greens and heat everything through.

Servings and timing

Servings: 4 to 6 dinner portions
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Use spinach or kale instead of escarole for a different green
Substitute beef or chicken for turkey in the meatballs
Add beans like cannellini for extra protein and texture
Make it cheesy with shredded parmesan stirred into the soup just before serving
Vegetarian version: Use plant-based meatballs and vegetable broth

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stovetop or in the microwave until heated through. If storing separately, keep the meatballs and pasta in different containers to avoid sogginess. This soup also freezes well for up to 2 months.

FAQs

1. Why is it called Italian Wedding Soup?

The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmony of meat and greens rather than a wedding celebration.

2. Can I make the meatballs ahead of time?

Yes, you can prep and bake the meatballs up to 2 days in advance and store them in the fridge or freeze them.

3. What pasta works best in this soup?

Small pasta shapes like ancini de pepe, ditalini, or stars are ideal as they cook quickly and hold broth well.

4. Can I use frozen vegetables?

Yes, frozen chopped spinach or carrots can be used in place of fresh, though texture may vary slightly.

5. What can I use instead of escarole?

Spinach, kale, or Swiss chard all make great substitutes for escarole.

6. Is this soup freezer-friendly?

Absolutely. Freeze cooled soup in portions and thaw overnight before reheating.

7. Can I make it gluten-free?

Yes, use gluten-free breadcrumbs and pasta to make this recipe gluten-free.

8. How do I keep the meatballs from falling apart?

Make sure the mixture is firm and not too wet—add more breadcrumbs if needed and don’t skip the egg, which binds them together.

9. Can I make this in a slow cooker?

Yes. Sauté aromatics first, then add all ingredients (except pasta) to the slow cooker. Add cooked pasta at the end before serving.

10. What’s the best side dish with this soup?

Crusty bread, garlic knots, or a fresh green salad pair beautifully with this hearty soup.

Conclusion

Italian Wedding Soup is a timeless comfort food that combines hearty meatballs, tender greens, and delicate pasta in a savory broth. This lighter turkey version is both wholesome and satisfying, making it perfect for family dinners, meal prep, or cozy nights in.