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Italian Wedding Soup with Turkey Meatballs

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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.

  • Author: Family Tree Foodie

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 

  1. Preheat oven to 400°F . Line a baking sheet with parchment paper.
  2. In a large bowl, combine all meatball ingredients just until mixed — don’t overwork.
  3. Roll 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.

 

BUILD THE BROTH BASE

  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.

SIMMER SOUP 

  1. Pour in the chicken stock and bring to a gentle boil.
  2. 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.
  3. (Optional: drop in a Parmesan rind while simmering for an extra layer of richness — remove before serving.)

FINISH AND SERVE

  1. Stir in spinach until wilted, 1–2 minutes.
  2. Taste and season with salt, pepper, and a squeeze of lemon.
  3. Ladle into bowls, top with Parmesan, and finish with a drizzle of olive oil or sprinkle of fresh herbs.

Find it online: https://familytreefoodie.com/italian-wedding-soup-with-turkey-meatballs/

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