Italian Wedding Soup with Turkey Meatballs

Amy Herald


We prefer the acini de pepe pasta in this dish, though it is pictured with orzo pasta which works fine and happens to be what I had on hand!


☆☆☆☆☆ 0 votes

30 Min
10 Min
Pressure Cooker/Instant Pot



  • 1 lb
    lean ground turkey
  • 1 large
  • 1/2 c
    italian style breadcrumbs
  • 1/2 tsp
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • dash(es)

  • 1
    (10 oz.) package frozen chopped spinach
  • 1 small
    onion, finely chopped
  • 2 large
    carrots, cut into sticks and diced into small cubes
  • 1-2 stalk(s)
    celery, finely diced
  • 1 Tbsp
    olive oil
  • 1 c
    dry acini de pepe, ditalini or orzo pasta (we prefer it with acini de pepe, but any tiny pasta will do.)
  • 2
    32 ounce boxes chicken broth
  • 2 tsp
    chicken soup base
  • 1/2 tsp
  • dash(es)
  • ·
    grated fresh parmesan (optional)
  • 1/4 c
    chopped fresh parsley (optional)

How to Make Italian Wedding Soup with Turkey Meatballs


  1. MAKE AHEAD: mix together the meatball ingredients. Form into miniature meatballs (about half of a normal bite-sized meatball) bake in a 350 degree oven for 15 minutes. You can refrigerate meatballs until ready to use.
  2. In a large Dutch oven, heat olive oil. Add carrots, onions, and celery. Saute until softened.
  3. Add chicken broth and seasonings. Bring to a boil. Turn down heat and simmer for 30 minutes.
  4. Add pasta, prepared meatballs and frozen spinach. Simmer for for however long is required package directions of pasta.
  5. Ladle into bowls. Sprinkle with fresh parsley and parmesan cheese!

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