Description
This Italian Wedding Soup is a light yet hearty version of the beloved classic. Made with tender turkey meatballs, delicate pasta, and fresh vegetables, this soup is packed with savory broth and leafy greens. It’s a comforting and nourishing choice for any season, making it perfect for family gatherings or cozy dinners. The lighter twist, using turkey meatballs, provides a leaner option while still delivering all the rich flavor of the traditional dish.
Ingredients
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
Instructions
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Prepare the meatballs: Preheat the oven to 375°F and 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, adding more breadcrumbs if the mixture is too wet. Arrange the meatballs on the baking sheet and bake for 8–10 minutes until fully cooked.
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Make the soup: While the meatballs are baking, heat olive oil in a large saucepan over medium heat. Sauté the garlic and onion until soft and fragrant. Add the carrots and cook for 2 more minutes, stirring occasionally. Pour in the chicken broth and bring it to a simmer.
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Add the pasta and cook for 7–8 minutes, or until the pasta is 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.
Notes
- Substitutions: You can swap escarole for spinach or kale, depending on what you have on hand.
- Extra Protein: Add beans like cannellini for extra protein and texture.
- Cheesy Version: For a cheesy touch, stir in shredded parmesan cheese just before serving.
- Gluten-Free: To make the soup gluten-free, simply use gluten-free breadcrumbs and pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Mixing
- Cuisine: Italian
