Easy Italian Wedding Soup Recipe With Turkey Meatballs Is a Quick High-Protein Dinner (35 Minutes) by Ann Marie G. Halstead
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Not sure what this soup has to do with weddings, but turkey meatballs, broth and tiny pasta are a marriage made in soup heaven. And for many families, soup season is year-round. I know my boys love soup for lunch and dinner no matter what the temperature is outside. This easy Italian wedding soup recipe with turkey meatballs is one of our favorites!
This budget-friendly pasta and turkey soup recipe is packed with healthy protein! One serving of this Italian soup has 45 grams of protein. Check out the health benefits of protein.
You only need simple ingredients to make this high-protein soup recipe. Here is your short shopping list: ground turkey (read about the health benefits of turkey), breadcrumbs or panko, fresh parsley, an egg, fresh garlic, Parmesan cheese, chicken broth, acini di pepe or orzo pasta, fresh baby spinach (learn about the health benefits of spinach), a lemon for juicing and optional olive oil for drizzling when serving.
Serve this easy Italian wedding soup recipe for lunch or dinner with crusty bread or garlic bread. We also like to add a fresh salad. This time of year a nice caprese salad would be fantastic! Take the leftover soup for lunch the next day.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
Meatballs
- 1 pound ground turkey (or ground chicken)
- 1/2 cup soft breadcrumbs or panko breadcrumbs
- 1/4 cup chopped fresh Italian flat-leaf parsley
- 1 egg
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
Soup
- 12 cups chicken broth
- 3/4 cup acini di pepe or orzo
- 5 ounces (1 bag) baby spinach
- 1 lemon
Optional Garnishes
- olive oil
- freshly grated Parmesan cheese
Here’s how to make it:
- Combine the turkey, breadcrumbs, parsley, egg, garlic and Parmesan cheese. Season generously with salt and pepper. Mix well. Roll into small meatballs and place on a baking sheet. Cook in a preheated 400-degree F oven until lightly browned and cooked through, about 10 to 15 minutes. Set aside.
- Pour the chicken broth into a soup pot. Bring to a boil. Add the orzo or acini di pepe and cook until al dente.
- Reduce heat and add the meatballs. Simmer about 5 minutes. Stir in the zest from the lemon and spinach. Cook until spinach wilts. Taste and add more salt and pepper, if needed.
- To serve, pour into soup bowls and drizzle with a little olive oil and sprinkle with grated Parmesan, if desired. Store the soup in an airtight container in the fridge and reheat in the microwave or in a saucepot over low heat on the stovetop.
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