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close up of italian wedding soup in bowl

Healthy Italian Wedding Soup with Turkey Meatballs

The perfect marriage of meatballs and vegetables. This mouth-watering Italian Wedding Soup will have you coming back for more.
Course Dinner, Lunch, Main Course, Soup
Cuisine Americanized Italian, Italian, soup
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 6
Calories 318kcal



  • 1-2 Tablespoon olive oil
  • ½ medium onion (chopped)
  • ½ cup celery (chopped)
  • 2-3 large carrots (thinly sliced)
  • 1 clove garlic (minced)
  • 8 cups chicken broth/stock (or 64 oz, plus extra for leftovers)
  • 1 large bunch spinach (remove stems if necessary)
  • 1 cup Acini di Pepe pasta
  • parmesan cheese (shredded or shaved, for serving)
  • red pepper flakes (for serving)


  • 1 Pound ground turkey
  • 1 eggegg (beaten)
  • ¼ cup breadcrumbs
  • ½ medium onion (finely chopped)
  • 1 clove garlic (minced)
  • ¼ cup parmesan cheese (grated or shredded)
  • 4 teaspoon dried parsley (or ¼ cup fresh parsley, chopped)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1-2 Tablespoon olive oil


  • Heat olive oil on medium in large stock pot. Add onion, celery, carrots and garlic and cook for 3-4 minutes, stirring frequently.  Add chicken broth and spinach and bring soup mixture to a boil. 
  • Once boiling, add uncooked pasta to soup mixture and cook for 10 minutes. NOTE: set aside some uncooked pasta for the Acini Di Pepe Snowflakes Craft.
  • Meanwhile, use your hands to combine all meatball ingredients (except the olive oil) in a large bowl. Create small meatballs from the mixture, using your hands or this small scooper (that we highly recommend). Place meatballs on a large heated skillet coated with the olive oil. Sear meatballs on medium heat for 2 minutes on each side. (You will likely need to do this in 2 batches).
  • Add seared meatballs to boiling soup mixture and cook for 4-6 minutes, or until meatballs are no longer pink in the center. 



  • Serve soup topped with shredded parmesan cheese and red pepper flakes as desired. You can serve with toast or crackers on the side.
  • If you plan to serve leftovers, cook pasta separately from the soup so that the pasta doesn't soak up broth.
  • Finely chop veggies to reduce cooking time.
  • To make this dish gluten-free: (1) Eliminate the pasta and replace with brown or white rice, and (2) don't put breadcrumbs in the meatballs.
  • To make this soup dairy-free, simply remove the parmesan cheese from the meatball mix and as a serving garnish.


Calories: 318kcal | Carbohydrates: 32g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 72mg | Sodium: 1750mg | Potassium: 935mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8848IU | Vitamin C: 41mg | Calcium: 157mg | Iron: 4mg