Italian Wedding Soup Recipe l Skinnytaste

Italian Wedding Soup Recipe l Skinnytaste

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Made with homemade turkey meatballs, mini pasta, and dark leafy greens. Italian wedding soup Simple but delicious. Ready in just 30 minutes!

Close-up of a bowl of Italian wedding soup

Easy Italian Wedding Soup Recipe

Italian wedding soup is a classic favorite of mine. It’s a simple but delicious soup, with meatballs, small noodles like ditalini, and leafy greens.

The name “Italian wedding soup” is a reference to the “marriage” of vegetables and meat in the soup. I love using escarole in my soups, but spinach, kale, and other dark leafy greens work too!

Some other soup recipes I love are Spinach Tortellini in Brodo, Cheeseburger Soup and Minestrone Soup.

Ladle Italian wedding soup over a saucepan

Why you’ll love this recipe for Italian wedding soup?

  • Quick and easy. One of the reasons I love this recipe for Italian meatball soup so much is that it’s so easy. It assembles in just 30 minutes – and that includes making the meatballs from scratch!
  • Meatballs made from scratch. The meatballs in this soup are turkey meatballs made from scratch – but don’t let that scare you! Meatballs are made with just a few ingredients and require only a few minutes of preparation.
  • Ideal for meal prep. This recipe is so hearty, it’s perfect for making ahead and freezing in portions for lunch or dinner throughout the month.
Top view of Italian wedding soup ingredients

Recipe ingredients

Both homemade meatballs and soup are made using just a few ingredients. Scroll down to the recipe card below for measurements.

For meatballs

  • Ground turkey breast -I used 99% ground turkey.
  • Bread crumbs – I love seasoned whole wheat bread crumbs. If you find that it is not seasoned, you may want to add more spices to the mixture.
  • Parmesan cheese – Grated from the mass.
  • Aromatics – Parsley, onions, and garlic add flavor to the meatballs.
  • an egg – Helps hold the meatballs together.
  • salt

For soup

  • olive oil – To fry aromatics.
  • Onions and carrots – Add flavor and texture.
  • Chicken broth Use a small amount of sodium to control the saltiness of the broth.
  • Parmesan cheese rind -Optional but recommended for flavour.
  • Leafy vegetables – You can use escarole, fresh spinach, or any dark green leaf you like.
  • Ground pepper
  • macaroni – Pepper, barley, and ditalini are all great options.

How to prepare Italian wedding soup

Here’s an overview of how to prepare this Italian Wedding Soup recipe on the stovetop. Scroll down to the recipe card below for more detailed instructions.

  • Prepare the broth. In a large soup pot or Dutch oven, sauté olive oil, onions, and carrots until tender. Add the chicken broth and peel the cheese, then cover the pot and leave it until it boils.
  • Make meatballs. Combine meatball ingredients. Form small meat balls, about 1 tablespoon each. Place them on a baking tray and roast for 8 to 10 minutes. This helps them maintain their shape in the soup.
  • Add remaining ingredients. When the broth boils, add the meatballs and leave them until cooked. Add pasta, vegetables, pepper and salt. Cook according to pasta directions.
  • Enjoy. Remove the rind from the Parmesan cheese and enjoy!

Differences

  • Meat: Use ground beef or ground chicken instead of ground turkey. Italian sausage meat can also be added.
  • vegetables: Add celery, or replace the greens with chopped kale.
  • More protein: Use bone broth for more protein.

Can I make this in the Instant Pot?

Yes! You can also make Italian Wedding Soup in the Instant Pot. The process is very similar, just use the sauté function to cook the carrots and onions and then high pressure to boil the stock. You can cook the meatballs directly in the Instant Pot too. The recipe card below contains full Instant Pot instructions.

Bowl of Italian wedding soup with spoon

Tips and variations

Here are some tips and variations for preparing Italian wedding soup.

  • Use the Instant Pot. To make this soup quicker, you can prepare it in the Instant Pot. You can also cook meatballs in the Instant Pot as well. See the recipe card below for full Instant Pot instructions.
  • Use frozen meatballs. Don’t want to make meatballs from scratch? You can definitely use frozen meatballs! Note that they may need a few extra minutes to cook.
  • Avoid overcooking pasta. The small pasta used in this recipe cooks very quickly, so be sure to keep an eye on it to avoid mushy pasta.
  • Skip the pasta. If desired, you can skip the pasta altogether for a low-carb soup.

Submission suggestions

The great thing about this soup is that it makes a delicious but light lunch or dinner on its own. I like to serve it with some fresh grated Parmesan on top, and you may want to serve it with a slice of crusty bread to soak up the delicious broth as well.

How to store and reheat leftovers

  • refrigerator. Store leftover Italian wedding soup in an airtight container in the refrigerator for 4 to 5 days.
  • Freezer. This soup freezes well too. Once cool, transfer to an airtight container or Ziploc bag and freeze for up to 3 months. Thaw in the refrigerator.
  • Reheating. Reheat individual servings in the microwave or bring larger portions to a simmer on the stove.
Meatballs on a spoon over a bowl of Italian wedding soup.

More soup recipes you might enjoy

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to equip: 20 minutes

Cook: 10 minutes

the total: 30 minutes

fruit: 8 Shares

Serving Size: 1 1/2 cup

Burner directions:

  • Heat a large pot over medium heat and add the olive oil, onions, and carrots, and sauté until soft, about 5 minutes. Add chicken broth and Parmesan cheese rind, if using, bring to a boil, and cover.

  • Meanwhile, in a large bowl, mix ground turkey, breadcrumbs, eggs, parsley, onion, garlic, salt, and cheese. Using your (clean) hands, gently mix all ingredients well until all ingredients are combined.

  • Form small meatballs, about 1 tablespoon each, and you’ll get about 40. Place them on a baking sheet and grill them on the second rack from the top until the tops are golden, about 8 to 10 minutes.

  • When the broth boils, place the meatballs in it and add the pasta and chopped escarole.

  • Add freshly ground black pepper, adjust salt as needed, and cook according to pasta directions, about 10 minutes or until pasta and meatballs are done. Remove the rind from the Parmesan cheese and serve.

Instant Pot Directions:

  • Fry the mixture and add oil, onions and carrots. Saute for 4 to 5 minutes, stirring, then press Cancel and pour the chicken stock and Parmesan rind, if using, into the pot. Cover and cook on high pressure for 10 minutes until it boils. Rapid or natural release.

  • Meanwhile, in a large bowl, mix ground turkey, breadcrumbs, eggs, parsley, onion, garlic, salt, and cheese. Using your (clean) hands, gently mix all ingredients well until all ingredients are combined.

  • Form small meatballs, about 1 tablespoon each, you will get about 40.

  • When the broth is boiling, place the meatballs in it and add the orzo and chopped escarole. Add fresh pepper, adjust salt as needed, cover and cook on high pressure for about 5 minutes, then quickly release. Remove the rind from the Parmesan cheese and serve.

The last step:

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service: 1 1/2 cup, Calories: 167 Calories, Carbohydrates: 12 g, protein: 22 g, fat: 3 g, Saturated fat: 0.8 g, Cholesterol: 25 mg, sodium: 647.5 mg, Fiber: 2.5 g, sugar: 0.5 g

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