Authentic Italian Wedding Soup with Ground Turkey

Finding a soup that’s both comforting and light enough for a weeknight dinner can be tricky. Most soups either leave you feeling too full and sluggish, or they’re so thin and watery that you’re hungry again an hour later, and it’s even harder when you’re trying to keep things on the healthier side without sacrificing flavor.

Thankfully, this Italian wedding soup with ground turkey hits that sweet spot: it’s packed with tender meatballs and greens that make it feel substantial, comes together in under an hour even on busy evenings, and uses simple ingredients you probably already have in your kitchen.

What Kind of Ground Turkey Should I Use?

For Italian wedding soup, you’ll want to pick up ground turkey that has a bit of fat content to keep your meatballs moist and flavorful. I usually go for 93/7 or 85/15 ground turkey rather than the super lean 99% fat-free stuff, which can make your meatballs dry and crumbly. If you can only find the extra lean variety, don’t worry – the egg, breadcrumbs, and parmesan in the recipe will help bind everything together and add moisture. You can also substitute ground chicken if that’s what you have on hand, as it works pretty much the same way in this recipe.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground turkey: You can easily swap this for ground chicken, ground pork, or a mix of ground beef and pork for a more traditional take. The cooking time stays the same regardless of which meat you choose.
• Breadcrumbs: Regular breadcrumbs, panko, or even crushed crackers work fine here. In a pinch, you can pulse a slice of bread in a food processor to make your own.
• Escarole: If you can’t find escarole, spinach, kale, or Swiss chard are great alternatives. Just add spinach at the very end since it wilts quickly, while kale can go in a bit earlier.
• Acini pasta: This tiny pasta can be replaced with orzo, ditalini, or even broken-up angel hair pasta. Just keep an eye on cooking times as they vary by shape.
• Parmesan rind: While the rind adds great flavor, you can skip it if you don’t have one saved. Just add an extra tablespoon or two of grated parmesan to the broth instead.
• Chicken broth: Vegetable broth works if you want a lighter flavor, though chicken broth really is the best match for this soup.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Italian wedding soup is adding the pasta too early, which causes it to absorb too much broth and become mushy – cook it separately and add it just before serving, or only make as much soup as you’ll eat that day.

Overworking your meatball mixture will result in tough, dense meatballs instead of tender ones, so mix the ingredients just until combined and handle the meat gently when shaping.

To keep your meatballs from falling apart in the soup, make sure they’re fully cooked and slightly browned under the broiler before adding them to the broth, and don’t stir the soup too vigorously once they’re in.

Finally, add the escarole during the last few minutes of cooking rather than at the beginning – it wilts quickly and overcooking turns it slimy and drab instead of keeping that nice bite.

What to Serve With Italian Wedding Soup?

Italian wedding soup is pretty hearty on its own since it’s packed with meatballs, pasta, and greens, but I always like to serve it with some crusty bread for soaking up the flavorful broth. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette keeps things fresh without weighing you down. If you want to make it more of a complete meal, garlic bread or focaccia are great options that won’t compete with the soup’s flavors. Some people also like to set out extra parmesan cheese at the table so everyone can add as much as they want to their bowl.

Storage Instructions

Store: Keep your leftover Italian wedding soup in an airtight container in the fridge for up to 4 days. The meatballs and veggies hold up really well, though the pasta will continue to absorb some of the broth as it sits. If you’re planning to store it, you might want to add a splash of extra broth when reheating.

Freeze: This soup freezes great for up to 3 months. I usually freeze it in individual portions so I can grab just what I need. The only thing is the pasta can get a bit mushy after freezing, so if you’re meal prepping, consider cooking the pasta fresh when you reheat instead of adding it before freezing.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop gives you better control and the meatballs stay more tender that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 100-110 g
• Fat: 50-58 g
• Carbohydrates: 120-135 g

Ingredients

For the meatballs:

• 22 oz ground turkey (I use Butterball for the best lean texture)
• 1/3 cup breadcrumbs
• 1/2 cup parmesan (freshly grated for better melting and flavor)
• 1/4 cup parsley
• 1 large egg
• 1/4 cup onion
• 2 garlic cloves
• 1/2 tsp salt

For the soup:

• 1 tbsp olive oil
• 1 small onion
• 2 small carrots
• 9 cups chicken broth (I prefer Swanson Natural Goodness broth)
• 1 parmesan rind (saves for a deeper, nuttier umami base)
• 16 oz escarole
• pepper to taste
• 3 oz acini pasta

Step 1: Prepare the Meatball Mixture

• 22 oz ground turkey
• 1/3 cup breadcrumbs
• 1/2 cup parmesan, freshly grated
• 1/4 cup parsley, chopped
• 1 large egg
• 1/4 cup onion, diced
• 2 garlic cloves, minced
• 1/2 tsp salt

In a bowl, combine the ground turkey, breadcrumbs, freshly grated parmesan, egg, parsley, diced onion, minced garlic, and salt.

Mix gently with your hands until just combined—don’t overwork the mixture or the meatballs will become dense and tough.

Set aside while you start the broth base.

I find that keeping my hands slightly damp helps prevent the mixture from sticking and allows for more delicate handling.

Step 2: Build the Broth Base with Aromatics

• 1 tbsp olive oil
• 1 small onion, diced
• 2 small carrots, diced
• 9 cups chicken broth
• 1 parmesan rind

Heat the olive oil in a large pot over medium heat.

Add the diced small onion and carrots, sautéing for about 5 minutes until they begin to soften and release their aromatics.

This creates a flavorful foundation for the broth.

Pour in the chicken broth and add the parmesan rind, then bring everything to a boil.

The rind will infuse the broth with deep, savory umami throughout the cooking process.

Step 3: Shape and Cook the Meatballs

• meatball mixture from Step 1

While the broth comes to a boil, shape the turkey mixture into small, bite-sized meatballs (about the size of walnuts).

Place them on a broiler pan or baking sheet and broil for 8-10 minutes until they’re cooked through and lightly golden.

I prefer broiling over pan-frying here because it keeps them from absorbing excess oil and maintains their light texture.

The meatballs don’t need to be perfectly browned since they’ll continue cooking in the broth.

Step 4: Assemble and Finish the Soup

• broth base from Step 2
• meatballs from Step 3
• 3 oz acini pasta
• 16 oz escarole, roughly chopped
• pepper to taste
• salt to taste

Once the broth is boiling and the meatballs are cooked, add the acini pasta directly to the broth and cook for about 5 minutes.

Then add the cooked meatballs and the escarole, stirring gently to distribute everything evenly.

Continue cooking for approximately 5 more minutes until the pasta is tender and the escarole is wilted.

Taste the soup and season with pepper and additional salt as needed.

Step 5: Serve and Finish

Remove the parmesan rind from the pot and discard it.

Ladle the soup into bowls and serve immediately while hot.

The soup is best enjoyed fresh, though it stores well in the refrigerator for up to 3 days.

Authentic Italian Wedding Soup with Ground Turkey

Delicious Authentic Italian Wedding Soup with Ground Turkey recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 7 servings

Calories 1425 kcal

Ingredients

  

For the meatballs::

• 22 oz ground turkey (I use Butterball for the best lean texture)
• 1/3 cup breadcrumbs
• 1/2 cup parmesan (freshly grated for better melting and flavor)
• 1/4 cup parsley
• 1 large egg
• 1/4 cup onion
• 2 garlic cloves
• 1/2 tsp salt

For the soup::

• 1 tbsp olive oil
• 1 small onion
• 2 small carrots
• 9 cups chicken broth (I prefer Swanson Natural Goodness broth)
• 1 parmesan rind (saves for a deeper, nuttier umami base)
• 16 oz escarole
• pepper to taste
• 3 oz acini pasta

Instructions

 

• In a bowl, combine the ground turkey, breadcrumbs, freshly grated parmesan, egg, parsley, diced onion, minced garlic, and salt. Mix gently with your hands until just combined—don't overwork the mixture or the meatballs will become dense and tough. Set aside while you start the broth base. I find that keeping my hands slightly damp helps prevent the mixture from sticking and allows for more delicate handling.
• Heat the olive oil in a large pot over medium heat. Add the diced small onion and carrots, sautéing for about 5 minutes until they begin to soften and release their aromatics. This creates a flavorful foundation for the broth. Pour in the chicken broth and add the parmesan rind, then bring everything to a boil. The rind will infuse the broth with deep, savory umami throughout the cooking process.
• While the broth comes to a boil, shape the turkey mixture into small, bite-sized meatballs (about the size of walnuts). Place them on a broiler pan or baking sheet and broil for 8-10 minutes until they're cooked through and lightly golden. I prefer broiling over pan-frying here because it keeps them from absorbing excess oil and maintains their light texture. The meatballs don't need to be perfectly browned since they'll continue cooking in the broth.
• Once the broth is boiling and the meatballs are cooked, add the acini pasta directly to the broth and cook for about 5 minutes. Then add the cooked meatballs and the escarole, stirring gently to distribute everything evenly. Continue cooking for approximately 5 more minutes until the pasta is tender and the escarole is wilted. Taste the soup and season with pepper and additional salt as needed.
• Remove the parmesan rind from the pot and discard it. Ladle the soup into bowls and serve immediately while hot. The soup is best enjoyed fresh, though it stores well in the refrigerator for up to 3 days.