If you’re craving a hearty yet light soup that bursts with flavor and warmth, this Mini Turkey Meatball Italian Wedding Soup Recipe is exactly what you need. Combining tender mini turkey meatballs, vibrant fresh spinach, and tender pasta in a savory chicken broth, this soup delivers a comforting, nourishing meal any day of the week. It’s the perfect blend of simplicity and deliciousness, making it an instant favorite in my kitchen and, I’m sure, yours too.
Ingredients You’ll Need
Gathering the right ingredients is the first delightful step to creating this Mini Turkey Meatball Italian Wedding Soup Recipe. Each component plays a crucial role: the lean ground turkey provides wholesome protein, the Parmesan cheese adds an irresistible savory depth, and the fresh vegetables bring brightness and texture that make this soup truly special.
- Ground turkey: Choose lean for tender, juicy meatballs without excess fat.
- Breadcrumbs: These help bind the meatballs and keep them light and fluffy.
- Grated Parmesan cheese: Adds a rich, umami-packed flavor that elevates the meatballs.
- Large egg: Acts as a natural binder to hold the meatballs together perfectly.
- Minced garlic: Brings aromatic warmth and depth to the meat mixture.
- Dried Italian seasoning: A blend of herbs that imparts classic Italian flair.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Low-sodium chicken broth: The flavorful base that ties the entire soup together.
- Diced carrots: Adds subtle sweetness and vibrant color.
- Diced celery: Provides a fresh, slightly crunchy texture.
- Chopped onion: Builds a savory foundation for the soup’s flavor.
- Small pasta (orzo or acini di pepe): Tiny shapes that fit wonderfully in every spoonful.
- Fresh spinach: Offers a pop of green and a healthy dose of nutrients.
- Olive oil: For sautéing the vegetables to tender perfection.
How to Make Mini Turkey Meatball Italian Wedding Soup Recipe
Step 1: Prepare the Oven and Meatball Mixture
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. In a large bowl, mix together ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Use your hands or a spoon to blend everything just until combined—overmixing can make the meatballs tough, so gentle is key.
Step 2: Shape and Bake the Mini Meatballs
Roll the mixture into small, 1-inch meatballs, which will cook quickly and evenly. Place them spaced apart on the prepared baking sheet. Pop them in the oven and bake for 15 to 18 minutes until golden brown and fully cooked inside. This baking method is a healthier alternative to frying and still gives you nicely browned meatballs.
Step 3: Sauté the Vegetables
While the meatballs bake, heat a tablespoon of olive oil over medium heat in a large pot. Add the chopped onion, diced carrots, and diced celery, cooking for 5 to 7 minutes. You want the veggies soft and aromatic—their sweet and savory flavors are essential to the soup’s base.
Step 4: Build the Soup
Pour in the low-sodium chicken broth and bring the pot to a gentle simmer. Carefully add the baked meatballs and the small pasta into the soup. Let everything simmer together for 10 to 12 minutes, until the pasta is tender and the flavors meld beautifully.
Step 5: Finish with Fresh Spinach
Stir in the chopped fresh spinach and cook for an additional 2 minutes until it wilts into the broth. This final touch adds a fresh, bright note and a boost of green goodness that really rounds out this Mini Turkey Meatball Italian Wedding Soup Recipe.
Step 6: Season and Serve
Taste your soup and adjust the seasoning with salt and pepper as needed. Ladle it hot into bowls, and don’t hesitate to sprinkle on some extra Parmesan cheese for a rich and cheesy finishing touch.
How to Serve Mini Turkey Meatball Italian Wedding Soup Recipe
Garnishes
Adding the right garnishes takes this soup to the next level. Freshly grated Parmesan cheese delivers an extra savory punch. A sprinkle of chopped parsley or a swirl of olive oil can add a lovely color contrast and subtle herbal notes. For a touch of heat, a few red pepper flakes work wonders without overpowering the delicate flavors.
Side Dishes
This soup pairs brilliantly with crusty Italian bread or garlic breadsticks, which are perfect for soaking up every last drop of the delicious broth. If you want something lighter, a simple green salad with lemon vinaigrette complements the soup’s heartiness without overwhelming it.
Creative Ways to Present
For a fun family meal or a dinner party, serve the soup in individual mini crocks or clear glass mugs to showcase the colorful layers. You can also turn this soup into a cozy lunch by serving it alongside a grilled cheese sandwich made with sharp provolone or mozzarella cheese.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the refrigerator for up to 3 days. Keep it in an airtight container to maintain freshness and prevent the meatballs from drying out. When ready to enjoy, just warm it on the stove gently.
Freezing
If you want to freeze this Mini Turkey Meatball Italian Wedding Soup Recipe, be sure to cool it completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Consider freezing the meatballs separately for the best texture upon reheating.
Reheating
Reheat the soup slowly in a pot over medium-low heat, stirring occasionally until warmed through. If the pasta has absorbed too much broth, add a splash of chicken broth or water to loosen the soup back to its comforting consistency.
FAQs
Can I use beef instead of turkey for the meatballs?
Absolutely! Ground beef works well, though turkey keeps the meatballs lighter and adds a subtle flavor that pairs wonderfully with the Italian herbs.
What type of pasta is best for this soup?
Small pastas like orzo or acini di pepe are ideal because they fit nicely on your spoon with the meatballs and veggies, making each bite complete and satisfying.
Is this soup gluten-free?
To make it gluten-free, substitute the regular breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta. The rest of the ingredients are naturally gluten-free.
Can I prepare the meatballs ahead of time?
Yes! You can make and bake the meatballs a day in advance and keep them refrigerated until you’re ready to add them to the soup.
How can I make this soup more filling?
Adding a bit more pasta or tossing in cooked beans can boost the soup’s heartiness without changing its flavor profile.
Final Thoughts
This Mini Turkey Meatball Italian Wedding Soup Recipe is a delightful bowl of comfort that’s as wholesome as it is delicious. Whether you’re serving it up for a busy weeknight or a cozy weekend lunch, it’s sure to become a beloved recipe in your rotation. Give it a try and enjoy every warm, tender bite!
Print
Mini Turkey Meatball Italian Wedding Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
This Mini Turkey Meatball Italian Wedding Soup is a hearty and flavorful dish perfect for a comforting meal. Featuring tender baked turkey meatballs simmered in a savory chicken broth with diced vegetables, pasta, and fresh spinach, this soup combines wholesome ingredients with classic Italian flavors for a nourishing and satisfying experience.
Ingredients
Meatballs
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Soup
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cups low-sodium chicken broth
- 1/2 cup small pasta (such as orzo or acini di pepe)
- 2 cups fresh spinach, chopped
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make the meatball mixture: In a large bowl, combine the ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix thoroughly until well combined to ensure your meatballs hold together and are flavorful.
- Form and bake meatballs: Shape the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet. Bake in the oven for 15-18 minutes, or until the meatballs are golden brown and cooked through.
- Sauté the vegetables: While the meatballs bake, heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing for 5-7 minutes until the vegetables become tender and fragrant.
- Add broth, meatballs, and pasta: Pour the low-sodium chicken broth into the pot and bring to a gentle simmer. Add the baked meatballs and the small pasta (such as orzo), then simmer everything together for 10-12 minutes until the pasta is tender.
- Add spinach and finish cooking: Stir in the chopped fresh spinach and cook for an additional 2 minutes until the spinach has wilted and incorporated into the soup.
- Season and serve: Taste and adjust the soup’s seasoning with salt and pepper as needed. Serve hot, garnished with extra grated Parmesan cheese if desired for added flavor.
Notes
- Use low-sodium chicken broth to control the salt content in the soup.
- You can substitute ground turkey with ground chicken for a different but similar flavor profile.
- Small pasta shapes like orzo or acini di pepe work best for this soup because they are bite-sized.
- For a quicker preparation, meatballs can be pan-fried instead of baked.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Adding fresh herbs like parsley can enhance the flavor before serving.
