This Mini Turkey Meatball Italian Wedding Soup is a heartwarming, lightened-up version of the classic. It’s packed with tender turkey meatballs, savory broth, fresh vegetables, and small pasta, making it the perfect comfort food for any time of year. Whether you’re craving something cozy on a chilly night or looking for a nutritious soup to satisfy your hunger, this dish delivers it all!
Why You’ll Love This Recipe
I absolutely love this recipe because it brings together all the flavors I adore in one bowl. The mini turkey meatballs are incredibly tender and packed with flavor thanks to the garlic and Italian seasoning. The broth is rich and comforting, and the vegetables add a satisfying crunch while the spinach brings in that fresh green touch. Plus, it’s lightened up with turkey instead of traditional beef or pork, making it a healthier choice without compromising on flavor. The pasta adds just the right amount of heartiness, and it all comes together so beautifully in a bowl of cozy comfort.
Ingredients
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
1 cup carrots, diced
6 cups low-sodium chicken broth
1 cup celery, diced
1 small onion, chopped
1/2 cup small pasta (such as orzo or acini di pepe)
2 cups fresh spinach, chopped
1 tablespoon olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Bake for 15-18 minutes, or until they’re golden and cooked through.
While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Pour in the chicken broth and bring it to a simmer. Add the baked meatballs and pasta to the pot. Continue to simmer for another 10-12 minutes, or until the pasta is tender.
Stir in the chopped spinach and cook for an additional 2 minutes until it’s wilted.
Adjust the salt and pepper to taste and serve the soup hot. If you like, you can garnish with a little more grated Parmesan cheese.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Variations
Ground Chicken or Beef: If you prefer, you can swap out the ground turkey for ground chicken or even lean ground beef for a different flavor profile.
Add Extra Greens: For a different twist, you can add kale or Swiss chard instead of spinach.
Different Pasta: You can use any small pasta like ditalini, orzo, or mini shells to change up the texture.
Vegetarian Version: For a vegetarian version, you can skip the meatballs entirely and add more veggies like zucchini or bell peppers.
Spicy Kick: Add a pinch of red pepper flakes for a little heat.
Storage/Reheating
Storage: Store any leftover soup in an airtight container in the fridge for up to 3-4 days. The flavors tend to deepen after a day or two!
Reheating: To reheat, simply warm the soup on the stovetop over medium heat until hot. You may need to add a little extra broth if it thickens up too much in the fridge.
Related Recipes:
- Quick & Delicious Dump and Bake Meatball Casserole
- Mastering Meatball Cooking Techniques
- Hawaiian Wedding Cake with Whipped Cream Cheese Frosting
FAQs
Can I make the meatballs ahead of time?
Yes, you can! Make the meatballs a day ahead and store them in the fridge. Then, simply bake them when you’re ready to make the soup.
Can I freeze the soup?
Absolutely! To freeze, store the soup in an airtight container without the pasta. The pasta can become mushy when frozen. Freeze for up to 3 months. When ready to eat, reheat the soup, and cook the pasta fresh.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Just make sure to thaw and drain it well to remove any excess water before adding it to the soup.
What other vegetables can I add?
Feel free to get creative with your vegetables! You can add zucchini, parsnips, or even sweet potatoes to change the flavor and texture of the soup.
Is this soup gluten-free?
This version contains breadcrumbs, which are not gluten-free. To make it gluten-free, you can use gluten-free breadcrumbs or omit them entirely and form the meatballs without them.
Conclusion
This Mini Turkey Meatball Italian Wedding Soup is everything I look for in a comforting dish—hearty, flavorful, and satisfying, with a healthy twist. It’s easy to make, can be customized to suit your tastes, and makes for a perfect cozy meal on any day of the week. Whether I’m enjoying it for lunch or dinner, I know it will always hit the spot!
📖 Recipe:
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Mini Turkey Meatball Italian Wedding Soup
- Total Time: 40-45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Mini Turkey Meatball Italian Wedding Soup is a healthy and heartwarming take on the classic. Packed with tender turkey meatballs, fresh vegetables, savory broth, and small pasta, it’s a nutritious and flavorful dish that’s perfect for any time of year. Enjoy this comforting, lightened-up soup full of delicious flavors with a fresh twist!
Ingredients
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
6 cups low-sodium chicken broth
1 cup carrots, diced
1 cup celery, diced
1 small onion, chopped
1/2 cup small pasta (such as orzo or acini di pepe)
2 cups fresh spinach, chopped
1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Roll the mixture into 1-inch meatballs and place them on the baking sheet. Bake for 15-18 minutes until golden and cooked through.
- Meanwhile, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5-7 minutes until softened.
- Pour in the chicken broth, bringing it to a simmer. Add the baked meatballs and pasta. Simmer for 10-12 minutes until the pasta is tender.
- Stir in chopped spinach and cook for 2 minutes until wilted.
- Adjust seasoning with salt and pepper to taste, and serve hot. Garnish with extra Parmesan if desired.
Notes
Make-Ahead: Prepare the meatballs a day ahead, refrigerate, and bake when ready to make the soup.
Freezing: Freeze the soup without pasta for up to 3 months. Reheat and cook fresh pasta when ready to serve.
Substitutions: Ground chicken or lean beef can replace turkey; frozen spinach can substitute fresh if thawed and drained.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup, Comfort Food
- Method: Baking, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 280 kcal
