One-Pot Italian Wedding Soup

No bouquet needed! This beautiful bowl is not actually served at weddings, but rather it’s a fun play on the “marriage” of flavors and textures from the veggies and meat. But I still recommend saying “I do” to a bowl! This soup has it all: mouthwatering meatballs, nutrient-packed produce, slurp-worthy broth, and comforting pasta. Big bonus: It’s all made in one pot — no searing skillet necessary. Also, you can use any small-size pasta you have on hand; truth be told, I sometimes use whole-grain elbows — I know, I know, it’s far from traditional, but it looks and tastes scrumptious.

This soup will be delicious in good times and in bad, for a crowd or just for one. I will love this soup until dinner do we part — and you will, too.

Why You’ll Love This Recipe

• Flavorful and comforting: The perfect blend of savory meatballs, hearty vegetables, and a rich broth.
• Simple preparation: Made in just one pot, meaning less cleanup and more time to enjoy.
• Customizable: Use any small pasta, and adjust the spices to your liking.

Kitchen Equipment You’ll Need

• Large pot
• Mixing bowl
• Cooking spoon
• Nonstick olive oil spray

Ingredients

Mini Meatballs

• 1 pound ground turkey (90-94% lean)
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 cup finely chopped fresh parsley (optional)
• 1/3 cup Italian-seasoned breadcrumbs (preferably whole-grain)
• 1 large egg, lightly beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Olive oil cooking spray

Soup

• 1 yellow onion, finely chopped (~1½ cups)
• 3 medium carrots, finely diced (~1½ cups)
• 3 stalks celery, finely chopped (~3/4 cup)
• 4 cloves garlic, minced (or 1 teaspoon pre-minced or garlic powder)
• 9 cups reduced-sodium chicken broth
• 1 cup dry acini de pepe or orzo pasta*
• 2-3 handfuls baby spinach leaves, chopped
• Kosher salt and freshly ground black pepper, to taste

Preparation

For the Meatballs:

1. In a mixing bowl, combine the turkey, Parmesan, parsley (if using), breadcrumbs, egg, garlic, salt, pepper, and crushed red pepper flakes (if using). Using your hands, mix ingredients until well-combined, being careful not to over-mix.
2. Once combined, gently roll about 30 mini meatballs between your hands, forming fluffy 3/4- to 1-inch-sized meatballs that are not too tight or compact.
3. Liberally coat a large pot with nonstick olive oil spray and warm over medium-high heat. Add half the meatballs and cook for 2 minutes undisturbed on one side. Flip them over and cook another 2 minutes to sear the second side. Toss them around for a final minute and sear the remaining sides. Transfer to a plate (they will not be fully cooked, as they’ll finish cooking in the soup). Repeat the same process with the second batch of meatballs.

For the Soup:

1. Reapply nonstick oil spray to your pot and warm again over medium-high heat. Add the diced onions, carrots, and celery, and sauté for 8 to 10 minutes, stirring occasionally, until softened. Add additional oil spray if the pan becomes dry. Add in the garlic and sauté for one more minute.
2. Add in the broth and bring to a boil. Lower the heat to medium-low, add the meatballs and dry pasta, cover the pot with a lid, and let it simmer for 10 minutes. Remove the lid, add the spinach, and stir until it wilts into the soup (about 1 minute). Season with salt and pepper, to taste.
3. Serve immediately with optional Parmesan cheese and fresh herbs on top.

Tips for Success

• Don’t over-mix the meatball ingredients: This helps keep the meatballs tender.
• Sear meatballs gently: They should be browned but not fully cooked before adding to the soup.
• Adjust seasoning: Taste the soup before serving and adjust herbs and spices as needed.

Additional Tips or Variations

Swap Option: You can swap in any small-sized pasta, even whole-grain elbows, which I often do.

Nutritional Highlights (Per Serving)

• Calories: Approximately 320
• Protein: 28g
• Carbohydrates: 25g
• Fat: 12g

Frequently Asked Questions (FAQ)

Can I freeze this soup? Yes, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to airtight containers.

What can I use instead of turkey for the meatballs? You can substitute ground chicken, beef, or pork if preferred.

Is it okay to use dried herbs? Yes, dried herbs can be used in place of fresh ones, but the flavor might be slightly different.

Conclusion

This One-Pot Italian Wedding Soup is a celebration of flavors that you’ll want to share with everyone. It’s easy to make, full of delicious ingredients, and perfect for any occasion. Give it a try, and don’t forget to share your experience in the comments below. Bon appétit!