Healthy Italian Wedding Soup

Healthy Italian Wedding Soup


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Italian wedding soup is usually full of pork or beef sausage. Why not try this lighter version that subs in turkey sausage?

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Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 1 1/4 lb. turkey, ground
  • 2/3 C. panko bread crumbs
  • 3 cloves garlic, minced
  • 3 Tbs. parsley, chopped
  • 1/2 C. Parmesan
  • 3 Tbs. milk
  • 2 eggs, lightly beaten
  • 1 pinch salt
  • 1 pinch pepper
  • 2 Tbs. olive oil
  • 1 onion, minced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 10 C. chicken stock
  • 1/2 C. white wine
  • 1 C. whole wheat macaroni (or your favorite whole wheat pasta)
  • 1/4 C. dill, minced
  • 1/4 C. basil, minced
  • 12 oz. spinach, washed and drained

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Mix the first 9 ingredients together in a large bowl using a fork. Form them into teaspoon sized meatballs (you should have about 35-40) and bake at 350 degrees on a cookie sheet for 30 minutes. Set aside to cool.

While the meatballs cook, heat olive oil in a large Dutch oven and cook the onion, carrots, and celery over medium heat until soft, about 5 minutes. Add the liquids and bring to a boil over high heat. Add the pasta to the broth and cook for 5 minutes. Lower heat. 

Add the herbs and meatballs to the soup and simmer for another 2 minutes. Season with salt and pepper as desired. Add spinach and wilt. Serve with cheese on top. 

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