Italian Wedding Soup is a complete one-pot meal. Whole wheat pasta, veggies and mini turkey Parmesan meatballs – it’s hearty and filling, perfect for a chilly day.
Three weeks down! Three successful weeks of school. I’m happy to have routine but man, are weeks busy! The kids have soccer twice a week, and longer practices than usual. Games are on the weekends, but farther away than we played in the past. It’s the concession we made when switching the kids to a more competitive team. So far, the kids are enjoying it, and their skills are already starting to grow.
Added to that, we also have a night of basketball and religious education. It’s a miracle I’ve been about to get out 4 (4!) posts this month. Carving out time each week to menu plan and grocery shop has been critical. Meal prep on the weekend has been a life saver. I’ve been making a big pot of soup on the weekends (it was Stuffed Pepper Soup last week) and relying on my slow cooker more and more.
I grew up eating Italian Wedding Soup but it’s taken me several years to be comfortable making it myself. My mom’s recipe was more like a list of ingredients and it never turned out quite right. For quite some time, I would just pick up the ingredients when she came to visit and let her make me a big batch or two. I’d stock my freezer and have plenty to last me in between visits. But over the past several months, I’ve played with a recipe to get to version of Italian Wedding Soup that I have enjoyed as much as my mom’s.
Recipe Notes for Italian Wedding Soup:
- I typically use store-bought chicken broth for the recipe, but feel free to use homemade, such as this instant pot version. Just taste before seasoning to account for differences.
- I used whole wheat orzo in this recipe to increase the health benefits and make it more filling. I haven’t been able to find it in my local grocery stores but ordered from Amazon (affiliate link).
Italian Wedding Soup
Italian Wedding Soup is a complete one-pot meal. Whole wheat pasta, veggies and mini Parmesan meatballs - it's hearty and filling, perfect for a chilly day.
Ingredients for the Meatballs:
- 1 lb. ground turkey
- 1/2 c. Italian seasoned breadcrumbs
- 1/3 c. grated Parmesan cheese
- 2 large eggs
- 2 Tbs. milk
- 4 Tbs. olive oil
Ingredients for the Soup:
- 2 Tbs. olive oil
- 1/2 c. diced onions
- 1 c. diced carrots
- 1 Tbs. minced garlic
- 96 oz. low-sodium chicken broth
- 1 1/2 tsp. kosher salt
- 1 tsp. coarsely ground black pepper
- 8 oz. fresh spinach roughly chopped
- 1 c. dried orzo
Make the Meatballs:
In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, eggs and milk. Mix until combined using a wooden spoon or clean hands. Roll into meatballs, about 3/4-inch in diameter.
Heat olive oil in a large pot over medium heat. When hot, cook, browning meatballs, about 3 minutes per side, working in shifts if needed. Transfer meatballs to a clean bowl or plate.
Make the Soup:
In the same pot, heat remaining 2 Tbs. olive oil in pan. Add onion, carrots and garlic, cooking for about 5 minutes until softened. Add meatballs, chicken broth, salt and pepper. Bring to a boil over high heat.
Once boiling, add spinach and orzo and boil for 10 minutes, until orzo is cooked throughout. Remove from heat and serve hot.
A Books n’ Cooks Original.