A large bowl of Italian wedding soup is a flavorful marriage of ingredients. Mini turkey meatballs are broiled until golden brown and then simmered with vegetables. This recipe features cheese-filled tortellini, but you can always go the classic route and use acini de pepe pasta.
Table of Contents
Italian wedding soup is affectionately called minestra maritata or “married soup.” It begins with a savory chicken stock base followed by add-ins like vegetables, meat, pasta, or legumes. The recipe is customizable to your liking and tastes nothing like the salty, canned, store-bought version.
For a gourmet twist, homemade turkey meatballs are broiled to add texture and flavor. The smaller-sized portions perfectly nestle into the soup spoon. Instead of using the traditional tiny round and hollow acini de pepe pasta, I use tortellini to make the meal heartier.
How to make Italian wedding soup
- Combine ground turkey, eggs, bread crumbs, cheese, onion, and herbs.
- Roll ground turkey mixture into meatballs.
- Broil until lightly browned.
- In a large pot, saute garlic, onion, carrots, and celery in olive oil.
- Add chicken stock and bring to a boil.
- Add meatballs and boil until fully cooked.
- Reduce to medium-high heat and cook the pasta.
- Add spinach and cook until wilted.
- Season with grated parmesan cheese and black pepper.
Making tender turkey meatballs
Ground turkey is lean with very little fat. To ensure that the meat stays tender instead of dried out, use the correct ratio of meat to breadcrumbs and eggs. I find that a ratio of 1 pound of meat to ½ cup of breadcrumbs and 1 large egg gives tender meatballs.
I use a similar ingredient ratio for my classic Italian meatball recipe. Ground chicken, beef, or pork can also be substituted for turkey.
Enhancing the turkey flavor
Turkey can taste bland, so I like to add minced onions, garlic, aged parmesan cheese, oregano, and parsley to enhance the flavor. Broiling or pan-frying the meatballs before simmering them in the soup adds surface texture and flavor from the browning. As the meatballs cook in the soup, they will slightly soften and infuse flavor from the broth.
The soup base
A simple combination of sauteed carrots, onions, and celery adds healthy vegetables and subtly sweet flavors to the soup base. I like to use chicken stock to give more depth to the dish. However, clear chicken broth can also be substituted. Fresh spinach is also added at the end of cooking to wilt the greens. Escarole, cabbage, or kale are tasty alternatives.
Pasta selection
You can use any pasta for this soup. However, smaller noodles are typically added, like pepe pasta (acini de pepe) or ditalini. For this recipe, I selected tortellini, it’s a ring-shaped pasta stuffed with cheese, and it makes for a heartier meal.
Popular soup add-ins and substitutions
- Greens: Escarole, chopped cabbage, kale, or Swiss chard.
- Meat: Ground beef, chicken, veal, or pork. Add sweet or spicy sausage.
- Vegetables: Sliced mushrooms, green beans, broccoli florets, bell pepper, or corn.
- Legumes: Red kidney beans, cannelloni, white beans, or lentils.
- Herbs and Spices: Add red pepper flakes for heat, thyme, or rosemary.
Storing and freezing
Cool any leftover soup to room temperature before storing it in an airtight container. Soup can be refrigerated for up to 5 days, or individual servings can be frozen for up to 1 month. When ready to eat, defrost and reheat until the meatballs are warmed.
More soup recipes
Recipe Science
The key to tender meat
The ground turkey meat stays tender because the proteins get coated in a starchy paste that sets into a gel when cooked. The combination of bread and liquid from the eggs create a panade that helps keep the moisture in the meatballs and their shape intact.
Italian Wedding Soup with Turkey Meatballs
Ingredients
Meatballs
- 1 pound ground turkey
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese, plus more for garnish
- ¼ cup yellow onion, minced
- ¼ cup Italian parsley leaves, finely chopped
- ¼ teaspoon dried oregano
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt
Soup
- 1 tablespoon olive oil
- ½ teaspoon minced garlic
- ½ cup yellow onion, minced
- 1 cup carrots, ¼" dice
- ¾ cup celery, ¼" dice
- ½ teaspoon kosher salt, plus more for seasoning
- 8 cups unsalted chicken broth
- 8 ounces cheese tortellini
- 4 cups baby spinach
- black pepper, as needed for seasoning
Instructions
- Preheat the Oven – Set the oven rack to the center position and preheat to broil. Line a large sheet pan with foil and grease with olive oil. Set aside.
- Make the Meatball Mixture – In a medium bowl combine ground turkey, egg, breadcrumbs, parmesan cheese, onion, parsley, oregano, garlic, black pepper, and salt.
- Form the Balls – Roll the mixture into 2 tablespoon-sized balls (about 1 ¼-inch in diameter). This recipe makes about 20 to 22 meatballs. Evenly place meatballs onto the greased sheet pan.
- Cook the Meatballs – Broil for 8 to 10 minutes, until lightly browned on top. Remove from the oven and set aside.
- Saute the Vegetables – Heat olive oil over medium heat in a large heavy-bottomed pot. Add garlic, onion, carrots, and celery. Saute until softened, about 5 minutes, stirring occasionally.
- Add the Meatballs – Add ½ teaspoon salt, stir, and cook another 2 minutes. Add chicken stock and bring to a boil over high heat. Once boiling, add the meatballs and cook for 5 minutes.
- Cook the Pasta – Reduce heat to medium-high and add pasta. Cook for 7 minutes or according to the manufacturer's instructions. Turn off the heat. Add the spinach and stir into the soup until wilted, about 1 minute. Taste and season with more salt and pepper as needed.
- To Serve – Garnish with grated parmesan and freshly cracked black pepper.
Equipment
Notes
- Storing: Refrigerate in an airtight container for up to 5 days.
- Freezing: Portion out the soup and freeze it for up to 1 month. Defrost before using.
- Reheating: Warm on the stovetop over medium heat until the ingredients are hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jamie says
I have been making this recipe for years. So long, that I had to find out where I originally got it from. Delicious. Family favorite. Thank you for such a marvelous rendition of a classic.
Jessica Gavin says
I’m so happy to hear that you have been enjoying the Italian wedding soup over the years!
Maria T. says
Made this for dinner last night. It was perfect for an atmospheric river night. The meatballs were very easy to make as was the soup itself. It comes together fast. The finished product was flavorful, filling and felt like a very healthy meal, especially with the turkey meatballs. Husband had two big helpings. It’s pretty much a complete meal with all the veggies. All we added was some warmed sourdough. Sometimes I want a lighter soup = not creamy. I can see making just the meatballs for something else. There are leftovers so we’ll have the soup in another day or two. I might add a little something something to change it up a little, or not. I will definitely make this again.
Jessica Gavin says
Thank you for your feedback, Maria! The meatballs are versatile to use in other recipes or paired with other pasta like tortellini. So good! The sourdough bread sounds incredible with the soup!
Carol Lowery says
I made this soup for a party we were having. It was BIG hit. Everyone loved it. Very easy to make. I made the meatballs exactly as the recipe instructed the day before and they turned out perfectly tender. Will be making this again very soon
Jessica Gavin says
Thank you for your feedback, Carol!
Jenna says
Loved this soup! Super hearty and flavorful. It’s a great option for a soup without beans!
Jessica Gavin says
Thrilled to hear that you enjoyed the meatball soup!
Elizabeth says
Would using frozen spinach work? I have made it several times but have never substituted with frozen before.
Jessica Gavin says
Yes, you can add in frozen spinach at the end of cooking to warm. I would add about 1/4 to 1/2 cup of frozen spinach.
Gail Noren says
I used frozen turkey meatballs to save time and added a couple punches of Italian seasoning and fresh basil. Yummy!
Jessica Gavin says
What a great swap to save you some prep time!
Allana says
Made a “version” of this tonight; meatballs by the recipe and soup sort of “by what was in the fridge”. Awesome flavor in the meatballs, loved the quick broil method. I will definitely make this again 🙂
Jessica Gavin says
I love the culinary imporvisation!
Judy says
Oh Jessica, what a lovely recipe. I made this last night. The flavors are over the top goodness. Really it is now my favorite soup and certainly the best ever produced in my kitchen. When my husband took his first bite he almost swooned and exclaimed loudly how good it is! My only change to the recipe was I replaced oregano with thyme as I am not an oregano fan. I had never heard of acini de pepe before so looked that up and will try it with that in the future. This time though I used the cheese tortellini. The recipe is not labor intensive and was a joy to make. Thank you for another recipe that I will use again and again.
Jessica Gavin says
So thrilled to hear to you wowed your husband with this soup! Great job, Judy!
Heidi Panico says
I usually tweak recipes a little to suit my taste. I made this exactly as called for and it was amazing.
Jessica Gavin says
Thank you, Heidi! Great to hear that you enjoyed the soup!
Michelle says
I made this tonight – doubled the recipe for 4 people and had 8 meatballs left over. It was DELICIOUS, and the entire family enjoyed and said it’s a “keeper!” I added lemon juice to the recipe and used shelled past instead.
Jessica Gavin says
Thank you for your feedback and substitutes! Thrilled to hear that your family enjoyed the recipe.
Anne says
Hi Jessica! I came across your pins on Pinterest and just wanted to let you know I made the quinoa salmon salad and today I made your italian wedding soup. My family loved them both and I will be adding them to my favorite recipes! Thank you!
Jessica Gavin says
So glad you found me on Pinterest Anne! So thrilled to hear that you enjoyed the recipes.
Rachel says
I made your Italian Wedding Soup and it was delicious! I have always wanted to make this type of soup, but was kind of intimidated to try. My Italian husband loved it, as did my kids. It was a weeknight so to keep it a little lighter, instead of the cheese tortellini, I used acini de pepe. I will definitely try using the tortellini when we want a hardier meal. Thank you!
belinda donner says
my family is obsessed with this Italian Wedding soup. I should have made a double batch because they all wanted seconds. Thank you
Donna says
I made this last night and it was delicious! Perfect for a cold winter night in NY. Thank you!
Patricia says
I don’t like using my oven’s broiler. Could the meatballs be baked instead? How much time would be needed to bake the meatballs. Thanks!
Jessica Gavin says
Yes, you can bake the meatballs at 375ºF. I would bake for about 15 to 20 minutes, but check that it’s lightly browned on top and not raw in the center.
paulette says
thank you for sharing these wonderful recipes
Jessica Gavin says
You’re welcome Paulette!
Nikera says
Hey Jess! I just discovered your blog, it looks amazing you did a really great job! The recipes look scrumptious as well, I’m excited to try so many of them.
I was wondering, would this soup freeze well? I think I would leave out the pasta and add it in when it’s time to heat & eat, I’m afraid it would lose texture if I froze it.
Thanks in advance! 🙂
Jessica Gavin says
I think this recipe would taste delcious after it’s frozen a reheated. Good idea adding in fresh pasta!
Gery says
Totally loved this soup!! Will make again, meatballs were perfect, I baked them and they came out great. I also added more broth since the pasta soaked alot of it up., also added red pepper flakes to bump it up!!! Thank you!!
Jessica Gavin says
Yay! Great idea to add more soup and spice!
Lisa S. says
Just found your blog and I am SUPER excited about this recipe! Making it for dinner tonight 🙂 Your photos are beautiful and if mine turns out tasting half as delicious as yours looks it will be a success!
Jessica Gavin says
Yay Lisa! Thank you so much for the sweet comment. Let me know how it goes!
Alex says
This was so easy and delicious! My family loved it. Definitely making again!
Jessica Gavin says
Yay! So thrilled to hear that your family enjoyed the recipe 🙂
Jess Thomas says
Just made this tonight, so delicious!! The meatballs were perfect texture and flavor, and so easy to broil them versus pan fry…definitely making again, thanks Jessica!!
Jessica Gavin says
Yay Jess! Glad to hear that you are getting some good use out of your gorgeous kitchen. So happy that you enjoyed the recipe, hopefully Scotty-karate approved 🙂
Jill Thomas says
Five Stars! OMG, this was so easy, quick and still so flavorful. The meatballs were really tender. I used the Rana fresh Tortellini and they were outstanding in it. I did add red pepper flakes to the mirapoux as I like a little heat. Perfect soup for any day. Thanks Jessica!
Jessica Gavin says
Jill! You are baaaccckkk! How I’ve missed you 🙂 So happy that you are cooking up a storm and made this recipe. XOXO
Judy says
This looks delicious. I’d like to make it but the calorie count is high. How can I reduce the calories? Yes substituting another type pasta might help. Or Eliminating it completely even more.
Also. How much is one serving? 1 cup?
Jessica Gavin says
Hi Judy! You can substitute the tortellini with whole wheat pasta, brown rice pasta or a smaller amount of your favorite pasta. I just made some spiralized zucchini noodles for a soup and that would be nice too!
Judy Dannan says
Thank you Jessica and one serving would be about how many cups?
Jessica Gavin says
Hi Judy- It’s 4 generous servings (about 2 cups soup, 5 meatballs) per person, but you can easily make smaller portions if desired.
Margie Powell says
Itallian wedding soup!? Count me in all the way! This looks incredible – and I bet it tastes just as good!
BABL says
Sounds delish!!
Making it tonight!!
Jessica Gavin says
Whoo hoo! Can’t wait to hear what you think 🙂