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Easy Italian Wedding Soup with Turkey Meatballs

This hearty & flavorful soup is jam packed with veggies, pasta, beans, and meatballs; just add a crusty loaf of bread on the side for a simple yet filling meal.
Course dinner, Soup
Total Time 1 hour
Servings 8
Author Rachel Singer

Ingredients

- for the meatballs

  • 1 lb ground turkey
  • 1 large egg
  • ¼ cup bread crumbs
  • ⅓ cup grated Parmesan
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • Sea salt, to taste
  • 2 tablespoon olive oil

- for the soup

  • 1 tablespoon olive oil
  • ½ a medium yellow onion, chopped
  • 1 teaspoon minced garlic (about 2 cloves)
  • 2 medium carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 8 cups chicken broth
  • 2-4 cups water
  • 1 can Cannellini beans, rinsed and drained
  • 2 teaspoon oregano
  • 2 teaspoon parsley
  • 1 cup dry small shells or other small pasta
  • 5 oz baby spinach

- for serving

  • Sea salt, to taste
  • Black pepper, to taste
  • Grated Parmesan, to taste

Instructions

  • In a large bowl, mix ground turkey, egg, bread crumbs, Parmesan, and spices with your hands until well combined (being careful not to over-mix). Form the turkey mixture into about 40 small meatballs. (See Note)
  • Heat 2 tablespoon olive oil in a large skillet over medium-high heat until shimmering, then add the meatballs in a couple of separate batches (being careful not to crowd the pan) and brown them for about five minutes, turning occasionally. 
  • Remove browned meatballs from the skillet to a large plate (they will not be cooked all the way through, but will finish cooking in the soup).
  • Meanwhile, heat 1 tablespoon olive oil over medium heat in a Dutch oven or soup pot until shimmering. Add onion, garlic, carrots, and celery and saute for about 7-8 minutes until veggies are beginning to soften, stirring occasionally.
  • Add broth, beans, water, and spices and bring to a full boil. Add in the pasta and meatballs, and bring the soup back to a slow boil. Continue to cook at a slow boil for 9-10 minutes, until pasta is al dente and meatballs are cooked through.
  • Stir in spinach, reduce heat to medium-low, and continue simmering for another couple of minutes, just until spinach is wilted. 
  • Taste and season with sea salt and pepper to taste. Serve your Italian wedding soup garnished with additional grated Parmesan, to taste.

Notes

You can make the meatballs even smaller, if you like, but might reduce the browning time a bit if you choose to do so.