Italian Wedding Soup with Turkey Meatballs
Tender, seasoned turkey meatballs with herbs and Parmesan. A bright splash of lemon. Tiny pearls of pastina swirling in a light, fragrant broth kissed with white wine. It’s simple, soothing, and endlessly comforting — the kind of soup that feels like home, even if you didn’t grow up with it.
So many soups featured in the Soup and Slippers Series represent nostalgic comfort — recipes from different cultures and family traditions that have a way of warming both the kitchen and the heart. And while I didn’t grow up with this particular soup, my kids sure did. I made it for them when they were little, and it’s been on autopilot ever since.
Whether it’s the chill of autumn, the first snow, or just a weeknight that needs something warm and familiar, this soup has a way of gathering everyone around the table. It’s a gentle reminder that traditions aren’t only the ones we inherit — they’re also the ones we create.
Table of Contents:
- Italian Wedding Soup Origin
- Soup and Slippers Series
- Ingredients for Italian Wedding Soup with Turkey Meatballs
- Step-by-Step Instructions (Meatballs) (Soup)
- Printable Recipe Card
A Little Soup History – Why is it Called Italian Wedding Soup?
Growing up with an Italian mother and grandmother, I was curious about the origins of this soup — since I had never tasted it until I was older. Turns out, Italian Wedding Soup isn’t actually about weddings at all. The name comes from the marriage of flavors — tender meatballs and hearty greens coming together in a flavorful broth.
Originally a humble, southern Italian dish, it was made with whatever meats and bitter greens families had on hand. When it came to America, it evolved into the version most of us know today: small, tender meatballs, mild greens like spinach or escarole, and tiny pasta floating in a light, comforting broth.
Soup and Slippers Series
This post is part of my Soup and Slippers series—because as the temperatures drop and cozy season sets in, nothing feels more comforting than a steaming bowl of soup and a pair of warm slippers.
Through this mini series, I’m celebrating iconic comfort soups – from heirloom family recipes to soups from around the world, exploring not only how they’re made, but also the memories and meanings they carries. Some soups warm your stomach; others warm your soul. Italian Wedding Soup does both.
Check out more soups in the series.
Ingredients
MEATBALLS
- GROUND TURKEY (85% LEAN)
- PARMESAN CHEESE (Finely Grated)
- PLAIN BREADCRUMBS
- LARGE EGG
- GARLIC (Finely Grated)
- SMALL SHALLOT (Grated)
- PARSALEY (Chopped)
- LEMON ZEST (Finely Grated)
- ITALIAN SEASONING
- OLIVE OIL
- MILK (or Chicken Broth)
- KOSHER SALT
- BLACK PEPPER
SOUP
- OLIVE OIL
- SMALL ONION (Diced)
- CARROTS (Diced)
- CELERY (Diced)
- DRY WHITE WINE
- BEST QUALITY CHICKEN BROTH
- PASTINA, ORZO or DITALINI
- BABY SPINACH
- SALT & PEPPER
- PARMESAN RIND
Step-by-Step Directions for Meatballs
1) PREHEAT oven to 400°F . Line a baking sheet with parchment paper. 2) MIX: In a large bowl, combine all meatball ingredients just until mixed — don’t overwork. 3) SCOOP into 1-inch balls (about 25–30) and arrange on the baking sheet.
4) Brush or mist lightly with olive oil and bake 12–15 minutes, until lightly golden and just cooked through. Set aside.
Step-by-Step Directions for Soup
1) In a large soup pot, heat olive oil over medium heat. 2) Add onion, carrot, and celery; sauté for 5 minutes until softened. 3) Stir in garlic and cook 30 seconds until fragrant. 4) Deglaze with white wine, scraping up any browned bits. Simmer 1–2 minutes.
5) Pour in the chicken stock and bring to a gentle boil. 6) Add the baked meatballs and pastina. Reduce heat and simmer 10–12 minutes, until the pasta is tender and the meatballs are infused with flavor. 7) (Optional: drop in a Parmesan rind while simmering for an extra layer of richness — remove before serving.)
8) Stir in spinach until wilted, 1–2 minutes. 9) Taste and season with salt, pepper, and a squeeze of lemon. 10)Ladle into bowls, top with Parmesan, and finish with a drizzle of olive oil or sprinkle of fresh herbs.
Italian Wedding Soup with Turkey Meatballs
Light yet deeply flavorful, this Italian Wedding Soup swaps beef for tender baked turkey meatballs and simmers them in a savory chicken broth with pastina and greens. It’s rustic comfort in a bowl — simple, satisfying, and just a little elegant.
Ingredients
MEATBALLS
- 1 lb ground turkey (85% lean)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Italian seasoned or plain + herbs)
- 1 egg
- 1 clove garlic, grated
- 1 small shallot or 2 tbsp onion, grated or finely minced
- 2 tbsp chopped parsley
- 1 tsp lemon zest
- 1 tsp Italian seasoning (or ½ tsp oregano + ¼ tsp thyme)
- 1 tbsp olive oil
- 1 tbsp milk or chicken broth
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
SOUP
- 1 tbsp olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 8 cups good quality chicken stock (homemade or elevated )
- 3/4 cup pastina, orzo, or ditalini
- 4 oz baby spinach or chopped escarole
- Salt and pepper, to taste
- Freshly grated Parmesan, for serving
- Optional: squeeze of lemon and extra chopped parsley for garnish
Instructions
MEATBALLS
- Preheat oven to 400°F . Line a baking sheet with parchment paper.
- In a large bowl, combine all meatball ingredients just until mixed — don’t overwork.
- Roll into 1-inch balls (about 25–30) and arrange on the baking sheet.
- Brush or mist lightly with olive oil and bake 12–15 minutes, until lightly golden and just cooked through.
BUILD THE BROTH BASE
- In a large soup pot, heat olive oil over medium heat.
- Add onion, carrot, and celery; sauté for 5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Deglaze with white wine, scraping up any browned bits. Simmer 1–2 minutes.
SIMMER SOUP
- Pour in the chicken stock and bring to a gentle boil.
- Add the baked meatballs and pastina. Reduce heat and simmer 10–12 minutes, until the pasta is tender and the meatballs are infused with flavor.
- (Optional: drop in a Parmesan rind while simmering for an extra layer of richness — remove before serving.)
FINISH AND SERVE
- Stir in spinach until wilted, 1–2 minutes.
- Taste and season with salt, pepper, and a squeeze of lemon.
- Ladle into bowls, top with Parmesan, and finish with a drizzle of olive oil or sprinkle of fresh herbs.