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This easy to make Italian Wedding Soup recipe is full of the simple, delicious flavors of healthy greens, vegetables and turkey meatballs in a light broth. If you are looking for comfort food that is lighter and healthier, this is for you! 

Italian Wedding Soup

Do you have some recipes you make time and time again?

Today’s Italian Wedding Soup is an old recipe I am updating that is one of those recipes I make time and time again.

If it is cold where you live this is a nice comfort soup that is healthy and filling.

It uses turkey meatballs and pairs that in a light broth with healthy greens, vegetables and a small pasta.

You might be thinking this isn’t the traditional Italian Wedding Soup you see in many restaurants, and you are right. I like to change things up a bit and that’s what I did with this recipe.

I love tomatoes so I added a can of diced tomatoes to this soup. If that isn’t for you leave them out and add more broth. It tastes great either way!

I also love small pasta and used acini de pepe for this recipe {or use a different small pasta like orzo pasta}. For the greens in this soup I like to use Escarole but any green would work including spinach or kale.

 When making this soup you can choose the size of the meatball but I find that smaller meatballs tend to work best.

Since it has been so cold and snowy in Cleveland I have soups on rotation at my house.

Each week I pick two and make a big batch on Sunday which allows me to freeze half and then use the remaining for lunches and dinners.

It makes meal time so much easier! If you are a soup  lover you have to check out my soup section on the blog and add some to your menu.

Notes for this recipe:

• When I make this recipe I double the recipe for the turkey meatballs and throw half of them in the oven at 350 for about 30 minutes (or until the temperature inside the meatball reaches 160 degrees). I let them cool and put them in a ziplock bag to freeze for later. They are perfect to use throughout the week to feed my little one or to throw in a batch of pasta sauce.
• I use 1 head of escarole {or a bit less} and chop it up into small pieces. If you can’t find that feel free to use spinach or kale.

• My husband doesn’t always like tomatoes in soup so sometimes I leave that out and do more broth in its place. You can also used fire roasted tomatoes in place of diced.
• If you want to leave the meat out you can use vegetable broth and add beans. Try white beans or chickpeas for protein.
• Feel free to add more vegetables to this soup. I like adding zucchini, bell peppers and celery sometimes.

If you are looking for comfort make a pot of this Italian Wedding Soup {Lightened Up} and cozy up to a warm fire.

I promise this will warm your body and give you energy. 

Continue to Content

Italian Wedding Soup {Lightened Up}

Yield: 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This easy to make Italian Wedding Soup recipe is full of the simple, delicious flavors of healthy greens, vegetables and turkey meatballs in a light broth. If you are looking for comfort food that is lighter and healthier, this is for you! 

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Ingredients

• 2 Tablespoons olive oil
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 2 carrots, peeled, chopped
• 32 ounces chicken broth
• 1 - 14.5 ounce can diced tomatoes
• 1 head of escarole (1 pound total) trimmed and coarsely chopped {you can sub spinach or kale}
• 1 cup acini de pepe pasta or other small pasta

For the turkey meatballs:

• 1 pound ground turkey
• 1 large egg, lightly beaten
• 1/2 cup plain dried breadcrumbs
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt and pepper to taste

Instructions

In a large mixing bowl combine turkey, garlic, egg, breadcrumbs, Parmesan, and a dash of salt and pepper. Form the turkey mixture into 1-inch {or a bit smaller} turkey meatballs and set on a plate.

In a large pot heat the olive oil over medium heat. Add the onion and sauté for 1 minute. Add the garlic, carrots and oregano and continue to sauté for 4-5 minutes.

Add broth and tomatoes and bring to a simmer. Add the meatballs and cook without stirring, until meatballs float to surface (about 5 minutes). Add escarole and pasta to the pot and simmer until the escarole is wilted and the pasta is soft making sure the meatballs are cooked through (the meatballs took about 12 minutes total to reach 160 degrees).

Season with salt and pepper. Sprinkle with Parmesan cheese and serve with warm bread for dipping.

Notes

• When I make this recipe I double the recipe for the turkey meatballs and throw half of them in the oven at 350 for about 30 minutes (or until the temperature inside the meatball reaches 160 degrees). I let them cool and put them in a ziplock bag to freeze for later. They are perfect to use throughout the week to feed my little one or to throw in a batch of pasta sauce.
• I use 1 head of escarole {or a bit less} and chop it up into small pieces. If you can’t find that feel free to use spinach or kale.
• My husband doesn’t always like tomatoes in soup so sometimes I leave that out and do more broth in its place. You can also used fire roasted tomatoes in place of diced.
• If you want to leave the meat out you can use vegetable broth and add beans. Try white beans or chickpeas for protein.
• Feel free to add more vegetables to this soup. I like adding zucchini, bell peppers and celery sometimes.