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Italian Wedding Soup
5 from 9 votes

Italian Wedding Soup

This hearty soup, known for its "marriage" of tender meatballs, fresh greens, small pasta, and savory broth is perfect for cozy dinners and family gatherings, offering a delicious blend of textures and rich, well-balanced flavors.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Calories: 343 kcal
Course: Soup
Cuisine: American

Ingredients

For the meatballs:
  • 1/2 lb. ground turkey or ground beef
  • 1/2 lb. Italian sausage ground
  • 1 egg beaten, large
  • 1/2 cup breadcrumbs
  • 1/3 cup Parmesan Cheese freshly grated
  • 3 cloves garlic minced
  • 1/4 cup parsley finely chopped, fresh
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for cooking
For the soup:
  • 1 yellow onion chopped
  • 2 carrot diced, large
  • 2 celery diced, ribs
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 3/4 cup acini de pepe pasta
  • 4 cups fresh spinach, roughly chopped (can use escarole)
  • black pepper to taste, Kosher salt
  • salt to taste, Kosher salt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes crushed
  • Parmesan Cheese for serving, optional, freshly grated

Instructions

    Cup of Yum
  1. In a large bowl, combine ground turkey, ground sausage, egg, breadcrumbs, parmesan cheese, garlic, fresh parsley, Italian seasoning, salt, and pepper. Gently toss with hands until all ingredients are evenly distributed.
  2. Roll the mixture into tablespoon-size meatballs and transfer to a large plate.
  3. In a large skillet, heat the olive oil over medium high heat. Add half of the meatballs and cook for 4 to 5 minutes until browned on all sides, turning occasionally. They don’t have to be cooked all the way through because they will finish cooking in the soup. Transfer cooked meatballs to a plate lined with paper towels. Repeat the process with remaining meatballs.
  4. In a large pot, heat 1 tablespoon of olive oil over medium high heat. Add onion, carrots, and celery, and cook for 5 minutes, or until veggies have softened. Add garlic and cook for one more minute.
  5. Poor in the broth and bring to a boil. Season soup with Italian seasoning, salt, and pepper, to taste. Add in the pasta and meatballs, reduce the heat to low.
  6. Cover the pot with a lid and cook for about 10 minutes or until pasta is tender and meatballs are cooked through.
  7. Stir in spinach, lemon juice, and crushed red pepper flakes. Cook for one more minute. Remove from heat.
  8. Ladle the soup into bowls and garnish with freshly grated parmesan cheese, if desired. Enjoy!

Notes

  • You need 1 lb ground meat. We like to use a mix of ground turkey and Italian sausage, but you can use all ground turkey, all ground beef, all Italian sausage, or a mix! 
  • Store the soup in an airtight container in the fridge for up to 5 days. You can also freeze the soup for up to 3 months. 

Nutrition Information

Calories 343kcal (17%) Carbohydrates 23g (8%) Protein 23g (46%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Cholesterol 88mg (29%) Sodium 1021mg (43%) Potassium 534mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5419IU (108%) Vitamin C 11mg (12%) Calcium 139mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 23g 8%
Protein 23g 46%
Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Cholesterol 88mg 29%
Sodium 1021mg 43%
Potassium 534mg 11%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 5419IU 108%
Vitamin C 11mg 12%
Calcium 139mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.