Description
As a self-proclaimed soup aficionado, there are few things that I find more comforting on a chilly day than a cozy bowl of soup. This Italian Wedding Soup recipe is a longtime favorite, especially when I’m craving something that’s both comforting and fresh.
Inspired by the traditional Italian soup we all know and love, this recipe has familiar flavor with a few feel-good twists: we’ve swapped traditional beef and pork meatballs with poultry meatballs (feel free to make them using ground chicken or turkey!), opted for quinoa and white beans in place of classic pasta, and laced the broth with a generous amount of lemon juice for deliciously bright flavor.
The result is total fresh comfort food, ideal for a cozy and bright meal to warm up any chilly day. Leftovers reheat beautifully for easy lunches throughout the week, and they’re also super freezer-friendly – check out the Recipe Notes, below, for full instructions, along with a few alternate cooking methods and easy substitutions.
Ever since we first shared this recipe early in 2019, this Italian wedding soup with turkey meatballs has brought comfort and warmth to countless PWWB readers’ kitchens. We hope you love it as much as we do! ♡ Happy cooking!
Ingredients
Scale
- chicken/turkey meatballs, below
- 2-3 tablespoons olive oil, divided
- 3 medium carrots, diced
- 1 medium yellow onion, diced
- 2 teaspoons Italian seasoning
- 1 head garlic, halved crosswise and excess paper removed
- optional: 2 dried bay leaves, 1 parmesan rind
- ½ cup dry quinoa, rinsed
- 48 ounces chicken stock or broth
- 2 lemons, juiced
- two 14-ounce cans cannellini beans, drained and rinsed
- 1 bunch kale, destemmed and finely shredded (about 3 cups packed)
- kosher salt and ground black pepper, to season
- for serving, as desired: fresh pesto, shaved parmesan, finely chopped parsley or basil, crusty buttered bread or No-Knead Italian Herb and Asiago Bread
for the poultry meatballs:
- 1 pound 93% lean ground turkey or chicken (see Recipe Notes)
- ½ cup panko breadcrumbs
- ½ cup grated parmesan
- 1 large egg
- 2 teaspoons Italian seasoning
- kosher salt and ground black pepper, to season
Instructions
- Mix and form the chicken/turkey meatballs: Add the ground turkey or chicken, panko breadcrumbs, grated parmesan, egg, and Italian seasoning to a medium bowl. Season with 1 teaspoon kosher salt and ground black pepper as desired. Use your hands to mix just until combined – take care to avoid over-mixing. Gently roll the meatball mixture into heaping tablespoon-sized balls – take care to avoid pressing the meatballs together too compactly. For quickness and ease, I like using a spring-loaded scoop. The mixture yields 20-22 1-inch meatballs.
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- Brown the meatballs: Add 2 tablespoons of the olive oil to a large, heavy-bottomed pot with a lid such as a Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the meatballs to the pot. Working in batches as needed to avoid overcrowding the skillet, cook the meatballs 2 minutes per side, until deeply browned. Transfer to a plate and repeat with any remaining meatballs.
- Cook the aromatics: Once the meatballs have browned, soften the carrots and onion. If needed, add in an extra splash of olive oil to the pot. Add the diced carrot and onion, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Stir to combine. Cook over medium heat, stirring occasionally until the veggies begin to soften slightly, 4-5 minutes. Add the Italian seasoning to the pot, stirring to combine. Cook for an additional 1-2 minutes, until fragrant.
- Build and simmer the Italian wedding soup with meatballs: Add the meatballs back into the pot, along with the garlic, bay leaves and parmesan rind (if using), quinoa, chicken stock, and lemon juice. Bring the soup to a boil, then reduce heat to maintain a steady simmer. Cover and cook 10-12 minutes, until the meatballs are cooked through and the quinoa is tender. Stir the white beans and shredded kale into the soup, then simmer 4-5 minutes longer, until heated through. Carefully taste and adjust seasoning as needed. [gallery columns="2" size="full" ids="39402,39403"]
- Serve: Remove and discard the bay leaves, parmesan rind, and spent garlic (though it’s okay if a few softened garlic cloves stay behind!). Ladle the Italian wedding soup with chicken meatballs into individual bowls. Finish each bowl a spoonful of fresh pesto, extra shaved parmesan, and finely chopped fresh herbs as desired. For the ultimate comfort food meal, serve alongside crusty bread – this No-Knead Italian Herb and Asiago Bread is our fave! Enjoy!
Notes
- Ingredient Notes:
- Ground turkey or chicken: The secret to seriously juicy and tender turkey or chicken meatballs is using the right poultry. Whether you decide to use ground chicken or turkey, it needs a decent fat content, otherwise the meatballs will dry out. Look for at least 93% lean, though if you can find 90-92%, that’s even better! If you’re purchasing from your grocery store’s butcher counter, ask for ground turkey/chicken thigh or dark meat.
- Store-bought shortcut: If you’re short on time, feel free to make this Italian wedding soup recipe using your favorite frozen meatballs. Most frozen meatballs are fully-cooked, so just drop them right into the soup pot as directed in Step 4 and simmer until they’re warmed through.
- Storage and Freezing:
- Storage and Reheating: Leftover Italian wedding soup with chicken or turkey meatballs will keep, stored in the refrigerator, for up to 4-5 days. Transfer the cooled soup to an airtight container. Reheat in the microwave or on the stove top until warmed through.
- Freezing Instructions: Transfer cooled Italian wedding soup soup to a freezer-safe container and freeze for up to 3 months – these are my absolute favorite freezer containers for perfect individual portions! Thaw frozen soup in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through.
- Alternate Cooking Methods:
- Slow Cooker Italian Wedding Soup with Meatballs: For mot flavorful results, roll and brown the meatballs and soften the aromatics according to Steps 1-3, above. Transfer the browned meatballs and softened aromatics to your slow cooker, then assemble the soup according to Step 4. Slow cook on high for 2-4 hours or on low for 6-8 hours, stirring occasionally as desired. In the last 30 minutes, add the kale and white beans to the slow cooker. If your slow cooker has a searing/browning feature, you can use it to cook the entire Italian soup (Steps 2-4) in the slow cooker.
- Instant Pot Italian Wedding Soup with Meatballs: Use your Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-4, above. Cover and seal the pressure cooker and cook on manual high pressure for 5 minutes – allow for 15-20 minutes for pressure to build. Quick release the pot by carefully flicking the valve to its “venting” position. Stir in the kale and white beans – the residual heat from the pot should warm them up quickly.
- 15-20 Minute Meal Prep: Nearly all of the active prep work for this recipe comes from prepping and forming the chicken or turkey meatballs. Take care of some of this in advance and you can jump straight in to cooking during the week:
- Mix and form the turkey meatballs according to Step 1 of Recipe Directions, above. You can roll out the meatballs immediately or save the rolling for dinnertime; either way, the mixture will keep for up to 3 days in an airtight container in the refrigerator. (15 minutes active)
- Chop the veggies. Dice 3 medium carrots and 1 medium yellow onion. Store in separate airtight containers in the refrigerator for up to 5 days. (5 minutes active prep)