Italian Wedding Soup

This soup has been featured in a post on The Recipe Girl blog: Ina Garten’s Italian Wedding Soup.

Yield: 6 to 8 servings

Prep Time: 45 min

Cook Time: 50 min

Italian Wedding Soup

This soup is UN-BELIEVABLY good. I'm addicted, and I'm afraid you might be at risk too.


3/4 pound ground turkey
1/2 pound turkey sausage, casings removed
2/3 cup fresh white bread crumbs
2 tsp. minced garlic (about 2 medium cloves)
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan cheese
3 Tbsp. milk
1 large egg, lightly beaten
kosher salt & freshly ground black pepper

2 Tbsp. olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 medium)
1 cup diced celery (about 2 large stalks)
10 cups chicken broth
1/2 cup dry white wine
1 cup small pasta (I used mini bow-tie pasta)
1/4 cup minced fresh dill
8 ounces fresh baby spinach- trimmed, washed & patted dry
extra Parmesan cheese, for serving


1. Preheat oven to 350 degrees F.

2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you'll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.

3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Source: Adapted from Barefoot Contessa Back to Basics

8 Responses to “Italian Wedding Soup”

  1. postedJan 24, 2011 10:02 AM

    I love this soup. Do you think I could make it without the cheese? And would it be okay with rice milk instead of regular milk?

    • January 25th, 2011 @ 3:21 AM

      @Sara, Sure, leave the cheese off if you’d like. I’ve never had rice milk so I’m unsure of how substitutions work with it.

  2. postedJan 24, 2011 4:06 PM

    Would you know how many weight watcher points plus this would be?

    • January 25th, 2011 @ 3:20 AM

      @Sara Downes, I’m afraid I don’t have an answer to that… this one isn’t a WW recipe!

  3. postedJan 29, 2011 1:34 PM

    Made this a few days ago, and LOVED it. The meatballs alone were scrumptious, I had to stop myself from eating them all when they came out of the oven. The soup is just lovely. Thanks for the recipe!!

  4. postedOct 9, 2011 7:30 PM
    Sunny Stiles

    This recipe is worth 10 WW points plus (for 1/6 a serving) and 7 WW points plus (for 1/8 a serving). I calculated that using:
    ~Ground turkey breast
    ~2% milk
    ~Fat free chicken broth
    Hope this helps! I will definitely be giving this recipe a shot for dinner one night. Looks amazing!

    • October 9th, 2011 @ 8:18 PM

      Awesome- thank you for figuring that out!

  5. postedFeb 2, 2015 6:04 PM
    Linda Hielscher

    Yum! Very good, easy to make, and the broth of the soup is scrumptious. Another gourmet meal!

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