Italian Wedding Soup with Turkey Meatballs Recipe
Italian Wedding Meatball Soup is a comforting classic made with tender meatballs, leafy greens, and delicate pasta simmered in a savory broth. Light yet satisfying, it’s the perfect cozy bowl for weeknight dinners or special gatherings with loved ones!
Servings 6 servings
Calories 524kcal
Ingredients
For the mini meatballs: (approximately 44-50 mini meatballs)
- 1 pound ground turkey - or turkey sausage
- 1 pound lean ground beef - or use pork sausage
- 2 large eggs
- 2/3 cup Panko bread crumbs
- 1/3 cup Parmesan cheese - freshly grated
- 1 teaspoon Italian Seasoning
- kosher salt & freshly ground black pepper - to taste
- 1/4 cup cold water
For the soup:
- 2 Tablespoons olive oil
- 4 large carrots - peeled and diced
- 4 stalks celery - diced
- 1 large onion - diced
- 3 whole garlic cloves - minced
- 5-6 cups lower-sodium chicken broth - or more
- 5-6 cups lower-sodium beef broth - or more
- 2 bay leaves
- 1 parmesan rind - optional
- 1 1/2 cups dried orzo pasta - use less if you like a thinner soup
- 4 cups fresh spinach - stems removed
- kosher salt & freshly ground black pepper - to taste
- Parmesan cheese - for serving
Instructions
For the meatballs:
- Form meatballs. In a bowl, combine all the meatball ingredients - the ground turkey and beef, bread crumbs, parmesan cheese, eggs, garlic, seasonings, and cold water. Use your hands to form between 44-50 mini meatballs. Place on a baking sheet.1 pound lean ground beef, 1 pound ground turkey, 2 large eggs, 2/3 cup Panko bread crumbs, 1/3 cup Parmesan cheese, 1 teaspoon Italian Seasoning, kosher salt & freshly ground black pepper, 1/4 cup cold water
- Refrigerate meatballs until ready to add to soup. (You can also freeze these meatballs ahead of time.)
For the soup:
- Chop veggies. Roughly chop the carrots, celery, and onion into relatively small pieces. Mince the garlic.
- Sauté veggies. Heat a stock pot over medium-high heat. Add olive oil and then the carrots, celery, and onion. Sauté until slightly softened, about 4-5 minutes. Then add the minced garlic (plus salt and pepper to taste) and cook for another 30 seconds. 2 Tablespoons olive oil, 4 large carrots, 4 stalks celery, 1 large onion, kosher salt & freshly ground black pepper, 3 whole garlic cloves
- Add broth. Add the chicken broth and beef broth, the bay leaves, and parmesan rind - and bring mixture to a boil.5-6 cups lower-sodium chicken broth, 5-6 cups lower-sodium beef broth, 2 bay leaves, 1 parmesan rind
- Add meatballs and orzo pasta. Add the mini meatballs, orzo pasta, bay leaves, additional salt and pepper - and reduce heat to a rolling simmer. Cook until the meatballs are cooked through and the orzo is al dente (stirring frequently), approximately 10-12 minutes or so.1 1/2 cups dried orzo pasta
- Add spinach. Turn the heat off and add the spinach. Stir well and let the spinach wilt. Test seasonings and add more as needed.4 cups fresh spinach
- Serve. Serve the soup with some freshly shaved parmesan cheese and some crusty bread (or cheesy garlic bread).4 cups fresh spinach, Parmesan cheese
Notes
- Store leftover Italian Wedding Soup in an airtight container in the refrigerator for 3-4 days. You can also store in meal prep containers to prep for quick lunches on the go!
- This soup doesn't freeze well due to the spinach. But you can freeze the meatballs in advance which makes weeknight dinners quick,
- The orzo pasta will continue to plump up as it sits. You may need to add more broth to the leftovers.
Nutrition
Calories: 524kcal | Carbohydrates: 44g | Protein: 53g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 749mg | Potassium: 1556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10175IU | Vitamin C: 11mg | Calcium: 171mg | Iron: 5mg