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Easy Italian wedding soup with a turkey meatball in a white bowl styled on a cutting board. Frosting and Fettuccine

Easy Italian Wedding Soup

This easy Italian wedding soup is just that- easy, but without sacrificing on flavor. It's the perfectly balanced meal in a bowl on a chilly night!
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Course: Soup
Cuisine: Italian
Keyword: easy Italian wedding soup, easy soup, easy soup recipe, hearty soup, Italian wedding soup, Italian wedding soup recipe, one meal soup, soup recipe, winter soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Calories: 194kcal
Author: Sam Adler- Frosting and Fettuccine


  • For the meatballs:
  • 1 ½ lb lean ground turkey
  • 1 large egg
  • cup breadcrumbs
  • 2 teaspoons soy sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon kosher salt
  • Olive oil
  • For the soup:
  • 3 large carrots peeled and sliced into thin coins
  • 3 large celery stalks sliced thin
  • 1 large sweet onion diced small
  • ¼ teaspoon salt
  • ½ cup white wine
  • ½ cup fresh dill
  • ½ cup fresh parsley
  • 4 cups or 32 oz. chicken stock
  • 2 handfuls of baby spinach
  • 1 lb. Prepared pasta of choice


  • Preheat your oven to 375° F.
  • In a large mixing bowl combine the meatball ingredients, mix well to combine, and shape into balls the size of golf balls.
  • In a large pot or dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sear the meatballs, about 3 mins per side or until they are done. You will know when they are done if they flip easily. If the meat is still sticking to the pot, it’s not done! You may have to work in batches.
  • Transfer the meatballs to a parchment paper lined sheet tray and bake them for 12-15 minutes or until done and no longer pink in the middle.
  • Add 1 tablespoon olive oil to the pot that you used for the meatballs, then add in the carrots, celery, onion, and salt, and saute until translucent, about 5-7 mins.
  • Meanwhile prepare a separate pot to boil the pasta. Undercook the pasta by 2 minutes, and drain. It will finish cooking in the soup.
  • Add the wine to the vegetable and stir, scraping the bottom of the pan to release the brown bits from the meat. Add in the dill, parsley, and chicken stock, and bring to a boil.
  • Reduce the soup to a simmer, cover and cook for 15-20 minutes.
  • Add the meatballs, pasta, and fresh spinach to the soup and stir to wilt the spinach.
  • Serve immediately and enjoy!


Feel free to use any shape of pasta in this recipe!


Nutrition Facts
Easy Italian Wedding Soup
Amount Per Serving (6 g)
Calories 194 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 677mg29%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 9g10%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.