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Italian Wedding Soup with Turkey Meatballs

Italian wedding soup with turkey meatballs and escarole, spinach, veggies, acini di pepe pasta is a flavorful soup that's simple to make and always so good!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8
Calories: 530 kcal
Course: Main Course , Soup
Cuisine: Italian

Ingredients

For the soup
  • 8 ounces Acini di pepe pasta
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 large celery ribs diced
  • 1/2 teaspoon black pepper
  • kosher salt to taste
  • 10 cups low sodium chicken stock
  • 1 bunch escarole washed and chopped
  • 1 bunch spinach
  • 1/2 cup pecorino romano grated
  • 1/4 cup olive oil
for the meatballs
  • 2 pounds ground turkey
  • 1 cup breadcrumbs
  • 1 medium onion grated
  • 1/2 cup parmesan grated
  • 1/2 cup basil chopped
  • 1/2 cup parsley chopped
  • 2 large eggs
  • 1/4 cup milk
  • 1/8 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

Instructions

For the turkey meatballs (If using storebought or premade meatballs move on to the soup instructions.)
    Cup of Yum
  1. Preheat oven to 375f and set rack to middle of oven.
  2. Combine ground turkey, breadcrumbs, grated onion, basil, parsley, parmesan, milk, olive oil, salt, pepper, and eggs in a large mixing bowl.
  3. Gently mix all the ingredients and form small meatballs (about the size of a quarter). Wet hands with oil or water between rolling to avoid meat sticking to hands.
  4. Bake the meatballs on a parchment paper lined or wire rack baking tray until cooked to an internal temperature of 165f. The small meatballs should take approximately 15-20 minutes to cook. Makes roughly 40-60 meatballs
For the soup
  1. In a large pot saute carrots, onion, and celery in a 1/4 cup of olive oil over medium-low heat for 3 minutes. Next, add in the cleaned and chopped escarole and cook for 3-5 minutes more.
  2. Add 10 cups of low sodium chicken broth to the pot and bring to a boil. Once boiling add in the acini di pepe pasta and cook until almost finished.
  3. Add in the meatballs and heat through until warm. Finally, add in the spinach leaves and taste test the soup. Add a 1/2 teaspoon or more of pepper and kosher salt to taste. Serve with grated cheese and a drizzle of extra virgin olive oil. Enjoy!

Notes

  • The full Italian turkey meatballs recipe can be found here.  The original recipe was for full sized meatballs.  The only modification made in this recipe was to make them smaller and reduce the cooking time.  
  • Small turkey meatballs are excellent in this soup.  The diameter of a quarter is a great size to shoot for.
  • If required add more liquid and to personal preference.  Extra chicken stock or water can be used. 
  • Leftovers can be saved for up to 3 days or frozen for up to 3 months.  To reheat, simply microwave or reheat on stove top.

Nutrition Information

Calories 530kcal (27%) Carbohydrates 35.1g (12%) Protein 48.2g (96%) Fat 26.1g (40%) Saturated Fat 4.1g (21%) Cholesterol 181mg (60%) Sodium 1023mg (43%) Potassium 727mg (21%) Fiber 2.3g (9%) Sugar 2.9g (6%) Calcium 184mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 530

% Daily Value*

Calories 530kcal 27%
Carbohydrates 35.1g 12%
Protein 48.2g 96%
Fat 26.1g 40%
Saturated Fat 4.1g 21%
Cholesterol 181mg 60%
Sodium 1023mg 43%
Potassium 727mg 15%
Fiber 2.3g 9%
Sugar 2.9g 6%
Calcium 184mg 18%
Iron 6mg 33%

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