I first fell in love with Italian Wedding Soup at a little family-owned restaurant, captivated by its rich broth, tiny savory meatballs, and vibrant greens. Determined to recreate that magic at home, I spent a chilly Sunday afternoon testing recipes. My kitchen filled with the most comforting aroma—sizzling garlic, simmering chicken broth, and the earthy scent of fresh spinach. The moment I ladled that first steaming bowl, dotted with tender meatballs and delicate pasta, I knew I’d found my forever comfort food. It’s a hug in a bowl that feels both nourishing and celebratory, perfect for any night of the week.
Why You’ll Love This Recipe
You will love this recipe because it delivers restaurant-quality flavor with a surprisingly straightforward process. It’s a complete, balanced meal in one pot—protein, vegetables, and carbs—that’s light yet deeply satisfying. The homemade meatballs are tender and flavorful, the broth is rich and aromatic, and the whole thing comes together to create a soup that’s far greater than the sum of its parts, guaranteed to warm you from the inside out.
Ingredients
For the Turkey Meatballs:
- 1 pound ground turkey (I use a mix of light and dark meat for best flavor)
- 1/3 cup plain breadcrumbs (Panko works great)
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 cup small pasta (like acini di pepe, orzo, or ditalini)
- 5 ounces fresh spinach, roughly chopped
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
A few personal notes: using freshly grated Parmesan in the meatballs is a game-changer; the pre-grated stuff doesn’t melt or flavor the same way. For the broth, low-sodium is key so you can control the seasoning. And don’t be tempted to skip the fresh spinach—it wilts down to almost nothing and adds a vital pop of color and nutrition. I’ve tried frozen, and it just doesn’t have the same bright flavor or texture.(See the next page below to continue…)