If you have a soft spot for hearty, comforting soups that feel like a warm hug in a bowl, you are going to absolutely love this Mini Turkey Meatball Italian Wedding Soup Recipe. This delightful dish features tender, flavorful turkey meatballs swimming in a savory broth packed with fresh vegetables, small pasta, and bright spinach. It’s a perfect combination of wholesome ingredients and classic Italian flavors that come together effortlessly. Whether you’re craving a cozy dinner or looking to impress family and friends with a delicious homemade soup, this recipe is a winner every time.
Ingredients You’ll Need
The magic of this Mini Turkey Meatball Italian Wedding Soup Recipe lies in its simplicity and the quality of each component. Each ingredient brings its own essential flavor, texture, or color, creating a balanced and inviting dish that’s healthy and satisfying.
- 1 lb ground turkey: A lean yet juicy protein base for the tender meatballs.
- 1/4 cup breadcrumbs: Helps bind the meatballs, adding just the right amount of texture.
- 1/4 cup grated Parmesan cheese: Offers a salty, nutty depth to the meatballs.
- 1 large egg: Acts as a natural binder, keeping the meatballs together during baking.
- 2 cloves garlic, minced: Brings aromatic warmth and a subtle kick of flavor.
- 1 teaspoon dried Italian seasoning: A fragrant blend of herbs that defines the Italian essence.
- Salt and pepper to taste: Enhances all the rich flavors harmoniously.
- 6 cups low-sodium chicken broth: Forms the comforting broth base, light but full of flavor.
- 1 cup carrots, diced: Adds sweetness and a pleasing crunch.
- 1 cup celery, diced: Provides freshness and a subtle aroma.
- 1 small onion, chopped: Lends natural sweetness and depth to the soup.
- 1/2 cup small pasta (such as orzo or acini di pepe): Perfect for soaking up the broth and creating heartiness.
- 2 cups fresh spinach, chopped: Adds vibrant color and a nutritious boost.
- 1 tablespoon olive oil: Used for sautéing vegetables, introducing richness without heaviness.
How to Make Mini Turkey Meatball Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This step not only gets your oven ready but also ensures the meatballs cook evenly without sticking, making cleanup a breeze.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian seasoning, salt, and pepper. Gently mix everything until just combined, being careful not to overwork the meat to keep the meatballs tender and juicy.
Step 3: Shape and Bake the Meatballs
Roll the mixture into small 1-inch meatballs and place them evenly spaced on your baking sheet. Bake for 15 to 18 minutes until the meatballs are golden and cooked through. Baking instead of frying makes this recipe lighter and keeps the meatballs beautifully shaped.
Step 4: Sauté the Vegetables
While the meatballs bake, heat the olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery. Sauté these veggies for about 5 to 7 minutes until they soften and their flavors start to bloom, forming a wonderful soup base.
Step 5: Simmer the Soup
Pour in the low-sodium chicken broth and bring everything to a gentle simmer. Add the baked meatballs and your choice of small pasta. Allow the soup to simmer for 10 to 12 minutes until the pasta is tender but still has a little bite, making each spoonful texturally delightful.
Step 6: Add the Spinach
Stir in the chopped fresh spinach and cook the soup for an additional 2 minutes, just until the spinach wilts and melds beautifully with the broth. This step adds a lush green color and an extra layer of nutrients.
Step 7: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve it hot with a sprinkle of extra Parmesan on top if you like. Each spoonful is bursting with warmth, comfort, and flavor—exactly what you want from this Mini Turkey Meatball Italian Wedding Soup Recipe.
How to Serve Mini Turkey Meatball Italian Wedding Soup Recipe
Garnishes
Elevate this soup by garnishing with a handful of freshly grated Parmesan, a drizzle of high-quality olive oil, or a few torn fresh basil leaves. These simple touches bring brightness and extra flavor notes that make every serving feel special.
Side Dishes
Pair your soup with crusty Italian bread, garlic knots, or a fresh green salad. These sides complement the warm, savory qualities of the soup and round out a well-balanced meal perfect for any day of the week.
Creative Ways to Present
Serve the soup in charming individual bowls or even mini bread bowls for a fun twist. Adding a sprinkling of toasted pine nuts or a scattering of red pepper flakes can also add exciting texture and a subtle heat to the experience.
Make Ahead and Storage
Storing Leftovers
Leftover soup tastes just as wonderful the next day. Store it in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even further and offer you quick, comforting meals.
Freezing
This Mini Turkey Meatball Italian Wedding Soup Recipe freezes well. Transfer cooled soup into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. It’s a lifesaver for busy weeks.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup is too thick, adding a splash of chicken broth or water will restore its comforting broth consistency beautifully.
FAQs
Can I substitute beef or pork for the turkey in this recipe?
Absolutely! While this recipe is designed with lean ground turkey for a lighter option, ground beef or pork can be used if you prefer a richer flavor. Just remember to adjust cooking times if needed.
What type of pasta works best in Italian wedding soup?
Small pasta shapes like orzo, acini di pepe, or tiny ditalini are ideal because they blend well with the size of the meatballs and vegetables without overwhelming the soup’s delicate balance.
Is it okay to cook the meatballs directly in the soup instead of baking?
You can, but baking helps the meatballs hold their shape better and develops a slight golden crust for extra flavor. Cooking them directly in the broth can risk them breaking apart more easily.
Can I make this soup vegetarian?
To make a vegetarian version, swap ground turkey for plant-based meat alternatives or use chickpeas instead of meatballs. Also, replace chicken broth with vegetable broth for a completely meat-free dish.
How do I prevent the pasta from getting mushy if I plan to store leftovers?
Consider cooking the pasta separately and adding it to individual servings just before eating. That way, the pasta stays perfectly al dente and prevents over-softening in storage.
Final Thoughts
This Mini Turkey Meatball Italian Wedding Soup Recipe is one of those gems you’ll want to keep handy in your recipe collection. It’s nourishing, bursting with flavor, and surprisingly easy to make—perfect for busy weeknights or relaxed weekend dinners. I encourage you to give this recipe a try and enjoy every comforting bite yourself.
Print
Mini Turkey Meatball Italian Wedding Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
This Mini Turkey Meatball Italian Wedding Soup is a hearty and comforting dish featuring tender turkey meatballs baked to perfection, simmered in a flavorful chicken broth with vegetables, pasta, and fresh spinach. Perfect for a wholesome family meal, it combines classic Italian flavors with a healthy twist.
Ingredients
Meatballs:
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cups low-sodium chicken broth
- 1/2 cup small pasta (such as orzo or acini di pepe)
- 2 cups fresh spinach, chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix thoroughly until well combined to ensure even flavor throughout the meatballs.
- Shape and Bake Meatballs: Roll the turkey mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes, or until the meatballs are golden brown and cooked through.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery; sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring it to a simmer. Add the baked turkey meatballs and small pasta to the pot. Let everything simmer together for 10-12 minutes, or until the pasta is tender.
- Add Spinach: Stir in the chopped fresh spinach and cook for an additional 2 minutes until the spinach is wilted and well incorporated into the soup.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra grated Parmesan cheese if desired.
Notes
- For extra flavor, you can add a splash of lemon juice or a pinch of red pepper flakes when serving.
- Use gluten-free breadcrumbs and pasta if gluten intolerance is a concern.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- To save time, you can prepare meatballs a day ahead and bake just before making the soup.
