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Craving the comfort and warmth of Italian wedding soup but looking for a lighter take? Our easy Italian wedding soup recipe delivers all the comforting flavors you love, without the heavy feeling.
We’ve swapped traditional pork meatballs for lean ground turkey, keeping them juicy and flavorful with the addition of herbs and a touch of Parmesan. Fresh escarole adds a vibrant green and slightly bitter note that perfectly complements the savory broth, while ditalini pasta provides the perfect bite-sized addition.
This lighter version is perfect for a cozy weeknight meal, offering a satisfying soup that won’t weigh you down.
Notes From the MGC Kitchen
This recipe was originally posted in October 2015 and updated with additional information and new photos in January 2025.
Fun fact: Italian Wedding Soup isn’t typically served at weddings (in Italy or anywhere else, for that matter). Its Italian name, “minestra maritata,” translates to “married soup,” highlighting how the ingredients (namely the greens and the meatballs) complement each other perfectly.
Italian wedding soup is perfect for a leisurely Sunday dinner, due to the somewhat time-consuming nature of rolling the delicate little meatballs. Doubling the meatball recipe and freezing half saves time on busy weeknights.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- GROUND TURKEY: Meatballs in Italian wedding soup are typically made with pork, beef or a combination of both, but we’ve always been fans of lighter mini meatballs made with ground turkey or chicken. Ground poultry makes for a delicate, melt-in-your-mouth texture that we really love.
- FRESH BREADCRUMBS: Fresh breadcrumbs are a key element in making light, tender meatballs, but they’re not absolutely necessary. You can still make delicious meatballs with plain breadcrumbs or panko. The resulting meatballs will just be slightly more firm and/or dense.
- ESCAROLE: Escarole is the most traditional choice of green, with its slightly bitter flavor that balances the broth and meatballs. However, we know that escarole isn’t always easy to find, so spinach is a readily available substitution. It’s also a little more mild, so if you prefer less bitter greens, spinach is a good choice.
- BITE-SIZED PASTA: To complement the mini meatballs and get a bit of everything in each spoonful, bite-sized pasta is the best choice for this recipe. We really like ditalini, but acini de pepe is another great option.
How to Make Easy Italian Wedding Soup
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU START: Preheat the oven to 375°F and line a large baking sheet with parchment.
MAKE THE MEATBALLS: In a large bowl, combine the ground turkey, egg, breadcrumbs, parmesan, garlic, salt, pepper and parsley. Roll into small meatballs about 1/2″ in diameter. If the mixture is too wet to roll easily, you can add some more breadcrumbs, a little at a time, until the consistency is easier to work with.
BAKE THE MEATBALLS: Arrange the meatballs on the parchment-lined baking sheet and bake until cooked through.
MAKE THE BROTH: Heat olive oil in a saucepan over medium heat and sauté the garlic and onion until soft and fragrant. Add the carrots, cook a few extra minutes, and then add the chicken broth, bringing it to a simmer.
COOK THE PASTA: Add the pasta and cook until al dente, about 7 to 8 minutes.
FINISH THE SOUP: Season to taste with salt and pepper, then add the escarole and meatballs and simmer a few minutes longer before serving.
Tips for Success
- Roll the meatballs small for this soup. You want them to fit easily onto a soup spoon.
- Brown the meatballs. The color they develop during baking in the oven is an important step for maximum flavor.
- If you think you might have leftovers, you might want to cook your pasta separately and add it just before serving. Pasta will continue to absorb the broth, even in storage, so this works if you’re planning to make ahead or freeze the soup, too.
What to Serve with Italian Wedding Soup
Italian wedding soup is a meal in itself, but we also like to serve it with a side salad tossed with a vinaigrette and some crusty bread. A crisp Caesar salad is also a delightful addition that complements the flavors of the soup nicely. Round out the meal with a light-bodied red wine like a Pinot Noir or Chianti.
Our Favorite Italian Soup Recipes
- Italian Chicken Soup (a reader favorite with instructions for the Instant Pot or stovetop)
- Minestrone Soup with Sausage (hearty and oh-so-flavorful)
- Pasta e Fagioli (a meatless soup with plenty of substance)
- Stracciatella with Spinach (an Italian-style egg drop soup)
Italian Wedding Soup
Ingredients
For the meatballs:
- 1 lb ground turkey
- 1 egg, lightly beaten
- 1/2 cup fresh breadcrumbs, plus more if needed
- 1 tablespoon parmesan cheese, finely grated
- 1 clove garlic, very finely chopped
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
For the soup:
- 1 tablespoon olive oil
- 3 cloves garlic, very finely chopped
- 1/2 medium onion, chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 6 cups low-sodium chicken broth
- 1/2 medium head escarole, roughly chopped (3 to 4 cups)
- 1/2 cup soup pasta, ancini de pepe, ditalini, stars
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment.
- Place the turkey, egg, breadcrumbs, parmesan, garlic, salt, pepper and parsley in a large bowl. Using your hands, combine thoroughly and roll into small meatballs, approximately 1/2-inch in diameter.
- Note: If the mixture is too wet to roll easily, add up to 4 more tablespoons of breadcrumbs, one at a time. You should have about 5 dozen meatballs.
- Arrange the meatballs on the prepared sheet and bake until cooked through, 8 to 10 minutes.
- While the meatballs bake, heat the olive oil in a saucepan over medium heat. Add the garlic and onion and sauté until soft and fragrant.
- Add the carrots and continue cooking for 2 minutes, stirring occasionally. Add the chicken broth and bring to a simmer.
- Add the pasta and cook until tender, 7 to 8 minutes. Season to taste with salt and pepper, then add the escarole and meatballs.
- Simmer for 2 to 3 minutes longer to wilt the escarole and heat the meatballs through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
