A hearty, traditional Italian-American soup that has healing properties and is made with turkey, vegetables and love.
My husbands Italian Wedding Soup has healing properties. Trust me, I know. I had been battling a virus for several days and losing. One day, I arrived home from work and was greeted by the most delectable aroma coming from the kitchen.
To my surprise, it was Italian Wedding Soup that Keith had been lovingly stewing over, waiting for my arrival.
Italian “wedding soup” (or in Italian “married soup”) refers to the belief that meat and vegetables go well together. 
Keith used turkey to create a healthier meatball, spinach, and orzo.
It is a wonderful thing to have someone make homemade soup for you. You can almost taste the love and care that went into each bite.
So what are your waiting for? Put a pot on the stove and get busy! Your loved ones will be sure to thank you.
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Traditional Italian Wedding Soup with Turkey Meatballs
- Total Time: 110 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A comforting Italian-American classic. Hearty turkey meatballs in a rich broth with orzo and spinach.
Ingredients
- 1 whole chicken
- 2 oz (57 g) ground turkey
- 1 tsp garlic
- 0.5 cups (118 ml) diced onion
- 0.5 cups (118 ml) celery
- 1 tsp parsley flakes
- 0.25 cups (59 ml) bread crumbs
- 0.25 cups (59 ml) vegetable oil
- 1 egg
- 0.5 cups (118 ml) Parmesan cheese
- 1 oz (28 g) fresh spinach
- 2 oz (57 g) orzo pasta
- 1 carrot
- 2 tbsp chicken base
- Salt
- Pepper
Instructions
For Chicken Broth
- Preheat oven to 400°F (204°C).
- Place cut up chicken in a baking dish, season with salt and pepper, and add ½ cup water to the bottom of the pan.
- Place chicken in the oven uncovered for 15 minutes.
- Remove from oven, cover with foil, reduce oven temperature to 350°F (177°C), and cook for 45 minutes.
- Remove chicken from pan and allow to cool.
- Save chicken stock from the bottom of the pan.
For the meatballs
- In a bowl, combine turkey, egg, garlic, bread crumbs, and 2 tablespoons of Parmesan cheese.
- Mix until well combined.
- Form small meatballs using a teaspoon and rolling the meat into round balls.
- Place meatballs in a sauté pan and cook until browned over medium heat (about 15 minutes).
- Remove from heat and set aside.
- In a large stock pot, place oil, onions, celery, and carrot, and sauté over medium heat for 15 minutes.
- Add chicken base and reserved chicken stock; cook for 5 minutes.
- Add 3 quarts of water and bring to a boil.
- Simmer over medium heat for 30 minutes.
- Add orzo and diced chicken; cook until pasta is done.
- Remove from heat and add roughly chopped spinach and meatballs.
- Allow to sit covered for 5 minutes.
- Serve in bowls and top with grated Parmesan cheese (optional).
Notes
- To enhance the flavor of the broth, lightly toast the carrots, celery, and onions before sautéing.
- For a vegetarian option, substitute vegetable broth for chicken broth and omit the turkey meatballs.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
What type of turkey is best for the meatballs in this Italian Wedding Soup?
Ground turkey is the best choice for making meatballs, as it provides a leaner option while still retaining flavor.
Can I substitute orzo with another type of pasta in the soup?
Yes, you can substitute orzo with small pasta shapes like ditalini or acini di pepe, but keep in mind that cooking times may vary.
Is there a specific type of spinach that works best in this soup?
Fresh baby spinach is recommended for its tender leaves, but you can also use regular spinach; just be sure to chop it finely.
