If you’re searching for the ultimate comfort food that brings everyone to the table, look no further than Mini Turkey Meatball Italian Wedding Soup. This irresistible dish is packed with tender turkey meatballs, delicate pasta, vibrant greens, and a rich, savory broth that is as warming as a hug from a beloved friend. It’s a lighter, healthier twist on a classic, yet still full of flavor and heart. Whether you’re planning a cozy weeknight dinner or a special gathering, this soup delivers a bowl full of joy every time.
Ingredients You’ll Need
One of the best things about making Mini Turkey Meatball Italian Wedding Soup is how wholesome and straightforward the ingredients are—you probably have everything in your kitchen already! Each ingredient has a special role, adding savory depth, bright color, and a welcoming Italian flair.
- Ground turkey: Lean and protein-packed, turkey keeps the meatballs tender but light.
- Italian breadcrumbs: These soak up flavor and keep the meatballs moist and cohesive.
- Parmesan cheese: Adds sharp, salty richness to both meatballs and as a serving topper.
- Egg: Acts as the perfect binder, holding your mini meatballs together.
- Garlic: Elevates the flavor with its delicious, aromatic punch—don’t skimp!
- Dried parsley: A sprinkle brings a herbaceous lift and signature Italian taste.
- Salt and black pepper: These season your meatballs, making every bite pop with flavor.
- Olive oil: For sautéing the veggies and building the soup’s base goodness.
- Onion, carrots, celery: This classic trio adds sweetness, texture, and a gorgeous color base to your soup.
- Chicken broth (low-sodium): The soulful, savory liquid gold that carries all the flavors.
- Small pasta (acini di pepe or orzo): These tiny shapes are classic in Italian wedding soup and make each spoonful fun.
- Fresh baby spinach: Adds a pop of green and gentle earthiness—plus, it wilts beautifully into the broth.
- Salt and pepper to taste: A final seasoning to make the flavors sing at the end.
- Extra Parmesan for serving: Because you can never have too much cheese on Italian soup!
How to Make Mini Turkey Meatball Italian Wedding Soup
Step 1: Prep and Mix the Meatballs
Preheat your oven to 400°F and line a baking sheet with parchment paper to make clean-up a breeze. In a large bowl, gently combine the ground turkey, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until just combined—over-mixing can make meatballs tough, and you want them tender and juicy!
Step 2: Shape and Bake the Meatballs
Roll the mixture into small, 1-inch meatballs, arranging them neatly on your prepared baking sheet. Pop them in the oven and bake for 12 to 15 minutes until cooked through and just starting to brown. Baking instead of frying keeps these meatballs light and mess-free, plus it frees up your stovetop for the soup.
Step 3: Build the Soup Base
While your meatballs bake, heat up the olive oil in your largest soup pot over medium heat. Toss in the onions, carrots, and celery, giving them a good sauté for about 5 to 6 minutes until they’ve softened and everything smells irresistible. Add in the minced garlic and let it cook for another minute, just until fragrant—careful not to let it burn!
Step 4: Broth and Pasta Time
Pour in the chicken broth and crank up the heat to bring everything to a boil. Once it’s bubbling, stir in your small pasta. Let the pasta cook right in the flavorful broth for 8 to 10 minutes or until it’s just tender. Stir occasionally to keep it from sticking to the bottom.
Step 5: Add Meatballs and Greens
Once the pasta is almost cooked, gently drop in your baked turkey meatballs and scatter in the baby spinach. Turn the heat down and let it all simmer for another 3 to 4 minutes—just enough for the spinach to wilt beautifully and the flavors to meld. Taste and season with salt and pepper as needed.
How to Serve Mini Turkey Meatball Italian Wedding Soup
Garnishes
For the perfect finish, ladle your Mini Turkey Meatball Italian Wedding Soup into bowls while it’s piping hot. Top each bowl with a generous sprinkle of freshly grated Parmesan cheese and a crack of black pepper. For a gorgeous touch, add a few fresh parsley leaves or a drizzle of good quality olive oil. Each garnish doesn’t just look appealing—it adds another layer of flavor.
Side Dishes
This soup is a meal on its own, but serving it alongside warm, crusty bread is pure joy; the bread is perfect for dunking into the savory broth. If you love a little extra freshness, a crisp green salad with a zingy Italian vinaigrette pairs beautifully and balances the heartiness of the soup.
Creative Ways to Present
Try serving Mini Turkey Meatball Italian Wedding Soup in wide, shallow bowls for a rustic, comforting look. For a party or potluck, ladle the soup into small mugs or cups for a fun, portable appetizer. You can even assemble mini soup shooters with a single meatball in each for a playful twist on traditional presentation!
Make Ahead and Storage
Storing Leftovers
Got leftovers of your Mini Turkey Meatball Italian Wedding Soup? Lucky you! Once cooled, pop the soup into airtight containers. It’ll stay fresh in the fridge for up to four days. The flavors get even better after a day, making this an ideal make-ahead lunch.
Freezing
To freeze, simply portion out the soup (without the pasta) into freezer-safe containers or bags. This keeps the pasta from getting mushy. When ready to enjoy, defrost and add freshly cooked pasta to the reheated broth and meatballs—it tastes just as lovely as the day you made it!
Reheating
Gently reheat your Mini Turkey Meatball Italian Wedding Soup on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened too much. If you’re reheating from frozen, thaw in the fridge overnight and heat as above. The flavors will come back to life with every simmering spoonful.
FAQs
Can I use ground chicken instead of turkey for this recipe?
Absolutely! Ground chicken works just as well for Mini Turkey Meatball Italian Wedding Soup. You’ll get a similarly tender texture and a slightly different, but equally delicious, flavor profile.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute gluten-free breadcrumbs in the meatballs and choose a gluten-free small pasta. Everything else stays the same, so everyone at the table can enjoy this Italian classic.
How do I prevent the meatballs from falling apart?
Be sure to mix your meatball ingredients until just combined, not over-mixed. The egg and breadcrumbs help bind everything together, so don’t skip them. Rolling your meatballs tightly and baking on parchment helps them keep their shape.
Can the soup be made vegetarian?
You can! Try using plant-based ground “meat” for the meatballs, swap chicken broth for vegetable broth, and use egg substitute if needed. The result is a satisfying vegetarian version of Mini Turkey Meatball Italian Wedding Soup.
What’s the best way to add extra flavor?
You can use a mix of ground turkey and turkey sausage, add a Parmesan rind to the simmering broth, or toss in fresh herbs like basil or thyme. A splash of lemon juice at serving also brightens the flavor beautifully.
Final Thoughts
There’s just something magical about this Mini Turkey Meatball Italian Wedding Soup—a bowlful of tradition with a modern, healthy twist. Whether you’re new to making soup or a seasoned pro, you’ll fall in love with every bite. Give it a try the next time you’re craving a meal that feels like home—you might just make it a weekly favorite!
Print
Mini Turkey Meatball Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
A comforting and hearty soup featuring mini turkey meatballs, vegetables, pasta, and fresh spinach in a flavorful broth, topped with grated Parmesan. This Mini Turkey Meatball Italian Wedding Soup is a twist on the classic recipe, perfect for a cozy dinner.
Ingredients
For the meatballs:
- 1 lb ground turkey
- ¼ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
For the soup:
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 8 cups low-sodium chicken broth
- ¾ cup small pasta (like acini di pepe or orzo)
- 5 oz fresh baby spinach
- salt and pepper to taste
- extra grated Parmesan for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the meatballs: In a large bowl, mix together all meatball ingredients until well combined. Roll into small, 1-inch meatballs and place on the baking sheet. Bake for 12 to 15 minutes or until cooked through and lightly browned.
- Prepare the soup: Meanwhile, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened. Add garlic and cook for 1 more minute. Pour in the chicken broth and bring to a boil. Stir in the pasta and cook until just tender. Add the baked meatballs and spinach, reduce heat, and simmer until the spinach wilts. Season with salt and pepper to taste. Serve hot with grated Parmesan on top.
Notes
- For extra flavor, use a mix of ground turkey and turkey sausage.
- This soup freezes well—store in portions without pasta and add fresh pasta when reheating.
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