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.
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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!