Italian Wedding Soup Recipe with Turkey Meatballs
Prep time: 
Cook time: 
Total time: 
  • For the Meatballs
  • 3 slices of white bread
  • ½ cup milk
  • 1 egg
  • 2-1/2 tbsp of grated Parmesan, Romano and Asiago cheese blend
  • salt and pepper to taste
  • ½ tsp dried parsley
  • ½ cup grated fresh onion
  • Soup
  • 3 tbsp olive oil
  • 1 cup diced onion
  • 2 carrots sliced thin
  • 3 cloves garlic
  • 1 pinch red pepper flake (more or less to taste)
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • 2-1/2 quarts chicken stock
  • 2 cups fresh spinach
  • 1 cup orzo - more or less to taste
  • Salt and pepper to taste
  1. Meatballs:
  2. In a large bowl combine milk, salt, pepper and egg until incorporated.
  3. Add cubed bread and allow to absorb completely.
  4. Add parsley, grated onion, cheeses and ground turkey and gently mix until well combined.
  5. Remove the mixture in heaping tablespoons and roll in the palms of your hand until the meatballs are round in shape. Repeat for remaining meat mixture. You can do this ahead of time and keep in the refrigerator until they are needed. If you want a soup with lots of meatballs you can use all of them, or set meatballs on a sheet pan in the freezer and then transfer to a freezer safe bag once frozen for another time.
  6. Soup:
  7. Add olive oil to a medium soup pot and saute the onion and carrots until the onions are translucent.
  8. Add garlic and pepper flake, dried herbs; stir and cook for 30 seconds being sure not to burn the garlic or herbs.
  9. Add stock and bring to a simmer.
  10. Add meatballs and cook for 25 minutes.
  11. Add spinach and stir it in until wilted.
  12. Add orzo and cook until al dente, about 6-8 minutes.
  13. Taste soup and add any desired additional salt and pepper
  14. Serve with grated Parmesan cheese.
Recipe by Only From Scratch at