Italian Wedding Soup

5 from 2 votes

This Italian Wedding Soup is hearty, healthy and homey and perfectly marries tender meatballs and veggies, savory broth and dainty pasta in a one pot meal that the whole family will love. Perfect for a cozy dinner at home on a busy weeknight!

Course Main Course, Main Dish, Soup

Cuisine Italian

Keyword easy italian wedding soup recipe, italian wedding soup, italian wedding soup recipe, recipe for italian wedding soup

Prep Time 20

Cook Time 20

Servings

Calories 271kcal

Author Trish - Mom On Timeout

Ingredients

Meatballs:

1 pound ground turkey
½ cup shredded zucchini squeezed dry (measured before squeezing all liquid out)
2 tablespoons Parmesan cheese grated
1 tablespoon Italian seasoning
¾ teaspoon salt

Soup:

1 to 2 tablespoons extra virgin olive oil
⅓ cup onion diced
⅓ cup carrot diced
⅓ cup celery diced
½ cup cabbage shredded
4 cloves garlic minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
7 cups chicken broth low sodium
1 bay leaf
2 cups kale roughly chopped
½ cup acini de pepe pasta or any small pasta

Garnish

Parmesan cheese

Instructions

Line a large baking sheet with parchment paper, set aside.
After shredding the zucchini, place in a towel or paper towels and press firmly to release all the excess liquid. You can also place in a fine mesh sieve and press down firmly on the zucchini to get rid of the extra liquid.
In a medium bowl, combine ground turkey, shredded zucchini, Parmesan cheese, Italian seasoning and salt. I use my hands to get it all mixed together nicely.
1 pound ground turkey, ½ cup shredded zucchini, 2 tablespoons Parmesan cheese, 1 tablespoon Italian seasoning, ¾ teaspoon salt
Scoop out meatball mixture, roll into ¾ inch meatballs and place them on the prepared baking sheet.
Add olive oil to a deep pot or dutch oven over medium high heat. Add onion, carrot, celery, cabbage, garlic, salt and pepper and saute for 3 to 4 minutes, stirring frequently.
1 to 2 tablespoons extra virgin olive oil, ⅓ cup onion, ⅓ cup carrot, ⅓ cup celery, ½ cup cabbage, 4 cloves garlic, ½ teaspoon salt, ½ teaspoon freshly ground black pepper
Add the chicken broth and bring the mixture to a boil, stirring occasionally.
7 cups chicken broth
Add the meatballs and bay leaf and boil for 10 minutes over medium heat, uncovered, stirring frequently.
1 bay leaf
Stir in the kale and pasta and continue boiling for another 7 minutes or until pasta is done.
2 cups kale, ½ cup acini de pepe pasta
Remove the bay leaf and serve garnished with Parmesan cheese.
Parmesan cheese

Notes

Storage Information

Make Ahead: You can prepare the meatballs in advance. Place in an airtight container and refrigerate them overnight. The meatballs can also be frozen. Place the meatballs on a parchment lined baking sheet and flash freeze for 30 minutes. Once frozen, transfer to a freezer safe, airtight ziploc bag and freeze for up to 3 months. You can add the frozen meatballs directly to the broth or cook them in a saute pan for about 15 minutes before adding to the soup.

Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.

To Freeze: The soup can be frozen but is best frozen without the pasta (it can get mushy). If preparing in advance, make the soup up to the point of the pasta and freeze. And fresh pasta when reheating.

Meatball Variations

Feel free to saute the meatballs in extra virgin olive oil until golden brown to add even more flavor. Skip the first boiling step and add the browned meatballs in with the kale and pasta. If you prefer a softer meatball, prepare as directed below.

Another variation would be to bake the meatballs. Preheat the oven to 375°F and bake for 10 to 15 minutes or until cooked through, flipping the meatballs about two-thirds of the way through.

Pasta Options

Any small pasta will work in this recipe. Look for ditalini or orzo, anything bigger, simply adjust the cooking time to make the pasta is fully cooked.

Nutrition