This Italian Wedding Soup is a cozy, satisfying meal made with tender turkey meatballs, vibrant vegetables, savory broth, and tiny pasta. I love how every bite feels balanced—hearty but not heavy.
Why You’ll Love This Recipe
I like how quick and comforting this soup is, especially for weeknights. The turkey meatballs are light and protein-packed, the vegetables add richness and color, and the acini de pepe pasta gives it a nice texture. Everything comes together in one pot, making cleanup simple too.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Meatballs:
1 lb ground turkey
½ cup shredded zucchini (before squeezing out the liquid)
2 tablespoons grated Parmesan cheese
1 tablespoon Italian seasoning
¾ teaspoon salt
Soup:
1 to 2 tablespoons extra virgin olive oil
⅓ cup diced onion
⅓ cup diced carrot
⅓ cup diced celery
½ cup shredded cabbage
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
7 cups low-sodium chicken broth
1 bay leaf
2 cups chopped kale
½ cup acini de pepe pasta (or any small pasta)
Garnish:
Grated Parmesan cheese
Directions
Line a baking sheet with parchment paper and set aside.
After shredding the zucchini, wrap it in paper towels and squeeze tightly to remove excess moisture.
In a mixing bowl, combine ground turkey, zucchini, Parmesan cheese, Italian seasoning, and salt. I mix it well with my hands.
Roll the mixture into small meatballs, about ¾-inch in size, and place them on the prepared baking sheet.
Heat olive oil in a large pot over medium-high heat. Add onion, carrot, celery, cabbage, garlic, salt, and pepper. Sauté for 3–4 minutes, stirring often.
Pour in the chicken broth and bring to a boil.
Add the meatballs and bay leaf. Simmer uncovered for 10 minutes, stirring occasionally.
Stir in the kale and pasta. Continue boiling for 7 more minutes, or until the pasta is tender and the meatballs are cooked through.
Remove the bay leaf and serve hot, topped with Parmesan cheese.
Servings and timing
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes
Variations
Use ground chicken instead of turkey for a slightly different flavor.
Swap kale with spinach, escarole, or Swiss chard for a milder taste.
Add a squeeze of lemon juice or a sprinkle of red pepper flakes for brightness or heat.
Use gluten-free pasta if needed—just adjust the cooking time.
If I want a bit more richness, I sometimes stir in an egg beaten with Parmesan during the final minute of cooking.
Storage/reheating
Make ahead: I like to make the meatballs in advance, store them in the fridge overnight, or freeze them for later use.
Storage: Keep leftover soup in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the soup without the pasta to avoid mushiness. Add freshly cooked pasta when reheating.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally. If needed, add a splash of broth to loosen it up.
FAQs
Can I use ground chicken instead of turkey?
Yes, ground chicken works just as well. I often swap between the two depending on what I have.
What can I substitute for kale?
I use spinach, escarole, or Swiss chard as good alternatives to kale. They all cook quickly and work well in this soup.
Can I freeze this soup?
Yes, I recommend freezing it without the pasta. I reheat the broth and meatballs, then cook and add pasta fresh when serving.
Do I need to brown the meatballs first?
Not at all. I love how tender the meatballs stay when they cook directly in the broth, and it saves time too.
What if I don’t have acini de pepe pasta?
I’ve used orzo, ditalini, or small shells in a pinch. Just be sure to adjust the cooking time so the pasta doesn’t overcook.
Conclusion
This Italian Wedding Soup has become one of my go-to comfort meals. It’s quick, hearty, and easy to make without pork or complicated steps. Whether I’m making it for a family dinner or freezing some for later, it always hits the spot.
