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Italian Wedding Soup with Turkey Meatballs

Italian Wedding Soup with Turkey Meatballs - recipe card
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A comforting Italian-American classic made lighter with tender turkey meatballs instead of pork or beef. The meatballs are simmered directly in a savory chicken broth with carrots, celery, and spinach, then finished with delicate acini di pepe pasta. Each bowl is a balanced, satisfying meal with a rich, herbaceous flavor.

Ingredients

Scale
  • For the turkey meatballs:
  • 1 lb ground turkey (93% lean)
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • For the soup:
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 cups low-sodium chicken broth
  • 1/2 cup acini di pepe pasta (or small pasta like ditalini)
  • 4 cups fresh baby spinach, packed
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 2 tbsp fresh lemon juice (optional)

Instructions

  1. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently with your hands until just incorporated; overmixing will make the meatballs tough. Shape into 1-inch meatballs (about 24) and set aside on a plate.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-6 minutes. Do not brown them; you want them tender and sweet.
  3. Pour in the chicken broth and bring to a gentle simmer over medium-high heat. Once simmering, reduce heat to medium-low to maintain a gentle bubble.
  4. Carefully drop the meatballs into the simmering broth. They should be fully submerged; if not, add a little more broth or water. Simmer gently for 10 minutes, until the meatballs are cooked through and no longer pink in the center (internal temperature should reach 165°F / 74°C).
  5. Stir in the acini di pepe pasta and continue to simmer for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
  6. Add the baby spinach and cook for 2-3 minutes, until wilted. Taste the broth and season with additional salt and pepper as needed. If desired, stir in fresh lemon juice for a bright finish.
  7. Ladle into bowls and serve hot with extra Parmesan cheese on top, if desired.

Notes

Storage: Cool soup completely, then store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb broth over time; you may want to add extra broth when reheating. Freezing: Freeze soup in portions for up to 3 months. Thaw overnight in the refrigerator. Reheating: Reheat on the stovetop over medium-low heat until hot, adding more broth if needed. Alternatively, microwave in a covered bowl, stirring every 30 seconds until heated through.

Nutrition

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Find it online: https://gordonramsayeats.com/italian-wedding-soup-with-turkey-meatballs/