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Italian Wedding Soup

Hearty Italian soup with escarole, spinach, veggies, acini di pepe pasta, and small meatballs.
Course Main Course, Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 530kcal
Author James

Ingredients

For the soup

  • 8 ounces acini di pepe pasta
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 large celery ribs diced
  • ½ teaspoon black pepper
  • kosher salt to taste
  • 10 cups low sodium chicken stock
  • 1 bunch escarole washed and chopped
  • 1 bunch spinach
  • ½ cup Pecorino Romano grated
  • ¼ cup olive oil

for the meatballs

  • 2 pounds ground turkey
  • 1 cup breadcrumbs
  • 1 medium onion grated
  • ½ cup parmesan grated
  • ½ cup basil chopped
  • ½ cup parsley chopped
  • 2 large eggs
  • ¼ cup milk
  • cup olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper

Instructions

For the turkey meatballs (If using storebought or premade meatballs move on to the soup instructions.)

  • Preheat oven to 375f and set rack to middle of oven.
  • Combine ground turkey, breadcrumbs, grated onion, basil, parsley, parmesan, milk, olive oil, salt, pepper, and eggs in a large mixing bowl.
  • Gently mix all the ingredients and form small meatballs (about the size of a quarter). Wet hands with oil or water between rolling to avoid meat sticking to hands.
  • Bake the meatballs on a parchment paper lined or wire rack baking tray until cooked to an internal temperature of 165f. The small meatballs should take approximately 15-20 minutes to cook. Makes roughly 40-60 meatballs

For the soup

  • In a large pot saute carrots, onion, and celery in a ¼ cup of olive oil over medium-low heat for 3 minutes. Next, add in the cleaned and chopped escarole and cook for 3-5 minutes more.
  • Add 10 cups of low sodium chicken broth to the pot and bring to a boil. Once boiling add in the acini di pepe pasta and cook until almost finished.
  • Add in the meatballs and heat through until warm. Finally, add in the spinach leaves and taste test the soup. Add a ½ teaspoon or more of pepper and kosher salt to taste. Serve with grated cheese and a drizzle of extra virgin olive oil. Enjoy!

Video

Notes

  • The full Italian turkey meatballs recipe can be found here.  The original recipe was for full sized meatballs.  The only modification made in this recipe was to make them smaller and reduce the cooking time.  Alternatively use store-bought meatballs.
  • Small meatballs are excellent in this soup.  The diameter of a quarter is a great size to shoot for.
  • If required add more liquid and to personal preference.  Extra chicken stock or water can be used. 
  • Leftovers can be saved for up to 3 days or frozen for up to 3 months.  To reheat, simply microwave or reheat on stove-top.

Nutrition

Calories: 530kcal | Carbohydrates: 35.1g | Protein: 48.2g | Fat: 26.1g | Saturated Fat: 4.1g | Cholesterol: 181mg | Sodium: 1023mg | Potassium: 727mg | Fiber: 2.3g | Sugar: 2.9g | Calcium: 184mg | Iron: 6mg