Italian Wedding Soup with turkey meatballs is a delightful, soul-warming dish that combines the richness of homemade broth, savory turkey meatballs, and tender greens. A dish with roots in Italy, it has become a popular favorite in homes across the world, particularly in the United States. Despite its name, "wedding soup" doesn’t have anything to do with weddings. The term actually stems from the Italian phrase minestra maritata, which means “married soup”, referring to the harmonious marriage of flavors between the greens and the meat.
This version, made with turkey meatballs, is lighter and healthier than the classic one made with beef or pork. It’s perfect for a cozy dinner or even a festive occasion. The turkey meatballs offer a leaner alternative while still providing that satisfying meaty bite that makes this soup so comforting.
Let’s dive into this simple but hearty recipe that combines fresh ingredients with the time-honored tradition of Italian cooking.
Italian Wedding Soup With Turkey Meatballs Recipe
Ingredients Needed
To make Italian Wedding Soup with turkey meatballs, you’ll need a range of fresh ingredients that come together to create the ultimate cozy bowl of soup. Here’s what you’ll need:
For The Turkey Meatballs
- Ground turkey (1 pound): Lean and flavorful, it’s the base for your meatballs. Turkey gives a nice texture and taste while being lighter than traditional beef or pork.
- Breadcrumbs (½ cup): These help bind the meatballs together and give them a tender texture.
- Parmesan cheese (¼ cup, grated): Adds a savory, umami-rich flavor that pairs beautifully with turkey.
- Garlic (2 cloves, minced): Garlic is essential for bringing depth to the meatballs and the broth.
- Egg (1 large): Acts as a binding agent to hold the meatballs together.
- Fresh parsley (2 tablespoons, chopped): Parsley adds a fresh, herbaceous kick.
- Salt and pepper (to taste): Essential for seasoning the meatballs and balancing all the flavors.
For The Soup Base
- Olive oil (2 tablespoons): This forms the base of your soup, offering richness and flavor.
- Yellow onion (1, finely chopped): Adds sweetness and depth to the broth.
- Carrots (2 medium, diced): Provide a slight sweetness and texture contrast.
- Celery (2 ribs, chopped): A classic ingredient in soups for its crunch and mild flavor.
- Garlic (3 cloves, minced): More garlic, because we just can’t get enough.
- Low-sodium chicken broth (6 cups): The foundation of your soup, which adds a flavorful yet subtle richness.
- Baby spinach or escarole (4 cups, chopped): The greens provide color, texture, and a slightly bitter taste that balances the soup’s richness.
- Acini di pepe or orzo (½ cup): Small pasta that gives the soup its comforting, hearty feel.
- Parmesan cheese rind (optional, but recommended): Adds a layer of deep, cheesy flavor to the broth as it simmers.
Cooking Instructions
Making Italian Wedding Soup with turkey meatballs is straightforward but requires a bit of patience, especially when making the meatballs from scratch. But trust me, it’s worth it.
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Make The Meatballs
- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, minced garlic, egg, parsley, salt, and pepper.
- Use your hands to mix everything gently until just combined. Be careful not to overmix, as this can result in tough meatballs.
- Roll the mixture into small meatballs, about 1-inch in diameter, and set them aside.
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Cook The Meatballs
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the meatballs in batches, cooking them on all sides until they are browned (about 6-7 minutes). You don’t need to cook them through at this point-they’ll finish cooking in the broth later.
- Remove the meatballs from the pot and set them aside.
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Prepare The Soup Base
- In the same pot, add the remaining olive oil. Toss in the chopped onion, carrots, celery, and garlic, cooking over medium heat until softened, about 5-7 minutes.
- Add the chicken broth, the Parmesan cheese rind (if using), and bring the mixture to a gentle boil.
- Once the broth is boiling, reduce the heat and return the meatballs to the pot. Simmer for about 10 minutes, allowing the meatballs to cook through and the flavors to meld together.
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Add The Pasta
- Stir in the acini di pepe or orzo, and continue to simmer until the pasta is tender, about 8-10 minutes.
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Finish With Greens
- Add the chopped spinach or escarole to the pot, stirring to combine. Allow the greens to wilt for 2-3 minutes.
- Taste the soup and adjust the seasoning, adding salt and pepper as needed.
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Serve
- Ladle the soup into bowls and sprinkle with a little extra grated Parmesan if you like. Serve immediately, and enjoy!
Ingredient Insights
Understanding the ingredients in your soup can elevate your cooking experience. Here’s a deeper dive into some of the key components:
- Ground Turkey: Turkey is often used as a leaner alternative to beef or pork, and while it’s lighter, it still holds a great flavor, especially when paired with savory ingredients like garlic, onion, and Parmesan.
- Acini di Pepe: This tiny pasta, often used in wedding soups, resembles little pearls and is the perfect texture for soaking up the broth while still maintaining its bite. If you can’t find acini di pepe, orzo is a great alternative.
- Spinach vs. Escarole: While both greens are used in this soup, spinach is milder and more tender, while escarole has a slightly bitter, crisp taste. Either option will work, depending on your flavor preference.
- Parmesan Rind: If you’ve never used a Parmesan rind in cooking, you’re missing out! As the soup simmers, the rind imparts a deep, umami flavor that enhances the richness of the broth. Don’t toss your rinds next time you use Parmesan-freeze them and use them in your soups!
Expert Tips
- Don’t Overcrowd the Meatballs: When browning your meatballs, make sure not to overcrowd the pot. This will allow them to brown evenly and get that beautiful golden color. If needed, cook in batches.
- Make Ahead: This soup tastes even better the next day! If you have the time, make it ahead and let the flavors develop overnight.
- Frozen Meatballs: If you’re short on time, you can always use pre-made frozen turkey meatballs. Just be sure to add them to the soup once the broth is boiling so they have enough time to heat through.
- Cheese Lovers: For extra cheesy goodness, top your soup with extra grated Parmesan right before serving, or even add some shredded mozzarella for a melty finish.
Recipe Variations
While the classic turkey meatball version is fantastic, you can switch things up to suit your tastes or dietary preferences:
- Add More Vegetables: You can include zucchini, green beans, or peas for more texture and flavor. Just chop them small so they cook evenly.
- Use Beef or Pork: If you’re not as concerned about the turkey being lean, you can swap out the turkey meatballs for traditional beef or pork meatballs.
- Vegetarian Version: To make the soup vegetarian, replace the meatballs with plant-based meatballs or simply add more beans (cannellini beans work wonderfully) and vegetables.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy twist that will take this soup to the next level.
Final Words
Italian Wedding Soup with turkey meatballs is a timeless, comforting dish that’s simple to prepare but loaded with flavor. From the savory turkey meatballs to the rich broth and tender greens, each spoonful is like a warm hug on a cold day. Whether you’re cooking for your family or serving it at a dinner party, this soup never fails to impress.
FAQs
What Is Italian Wedding Soup?
Italian wedding soup is a traditional Italian-American dish made with a flavorful broth, leafy greens like spinach or escarole, small meatballs, and often pasta. Despite the name, it has nothing to do with weddings; the ’wedding’ refers to the ’marriage’ of flavors in the soup.
Can I Use Turkey Meatballs Instead Of Beef Or Pork For Italian Wedding Soup?
Yes, turkey meatballs are a lighter alternative to the traditional beef or pork meatballs in Italian wedding soup. They still provide great flavor and are a healthier option, especially for those looking for lower fat content.
How Do I Make Turkey Meatballs For Italian Wedding Soup?
To make turkey meatballs, combine ground turkey with breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Roll the mixture into small meatballs and cook them by either baking or pan-frying before adding them to the soup.
What Type Of Pasta Works Best In Italian Wedding Soup?
Traditionally, small pasta shapes like acini di pepe, orzo, or pastina are used in Italian wedding soup. These small pasta types fit perfectly into the broth and complement the tiny meatballs.
Can I Use Frozen Spinach Instead Of Fresh Spinach In Italian Wedding Soup?
Yes, you can use frozen spinach as a substitute for fresh spinach. Just be sure to thaw and drain it well to avoid excess moisture in the soup.
How Can I Make Italian Wedding Soup Gluten-free?
To make the soup gluten-free, use gluten-free pasta and substitute gluten-free breadcrumbs for the regular ones in the meatball mixture. Be sure to check that all other ingredients, like broth, are gluten-free.
How Long Should I Simmer The Soup To Get The Best Flavor?
For the best flavor, simmer the soup for about 30 minutes to an hour after adding the meatballs and vegetables. This allows the flavors to meld together and the meatballs to cook fully.
Can I Prepare Italian Wedding Soup Ahead Of Time?
Yes, Italian wedding soup can be made ahead of time. It often tastes even better after the flavors have had time to develop. Store the soup in an airtight container in the fridge for up to 3 days, or freeze it for longer storage.
What Type Of Broth Is Best For Italian Wedding Soup?
A rich, flavorful broth is key for Italian wedding soup. Chicken broth is commonly used, but you can also use vegetable broth for a lighter or vegetarian version. Make sure to use low-sodium broth to control the salt content.
Can I Add Other Vegetables To Italian Wedding Soup?
Yes, you can add other vegetables to enhance the flavor and nutrition of the soup. Common additions include carrots, celery, or onions. Be sure to chop them finely to ensure they cook quickly and blend well with the other ingredients.