This comforting and flavorful Italian Wedding Soup recipe is protein-packed and incredibly nourishing. Made with ground turkey meatballs, escarole, eggs and parmesan cheese; all simmered together in a savory broth. The perfect cozy meal for winter months!
It’s officially soup season! And there’s not much better than a piping hot bowl of soup on a chilly day, and this Italian wedding soup is one of our all-time favorites. The hearty combination of meatballs, greens and parmesan cheese in a warm broth just can’t be beat.
It’s packed with protein and dark leafy greens, and aside from rolling out fifty mini meatballs, it cooks up surprisingly fast. I just love comforting meals like this that are also good for my body.
Why you’ll love this recipe
- Super filling: This meal is incredibly tasty, warming, and satisfying. You’re going to want to make it on repeat!
- Nutritious: It’s loaded with good-for-you ingredients that keep you full while nourishing your body. This dish has it all, from the protein-packed turkey to the nutrient-rich escarole.
- Flavorful: This comforting bowl of deliciousness is one that you’ll want on repeat all season long. Serve with a warm loaf of crusty bread for sopping up all that wonderful broth!
- Easy to make and reheats well: There’s nothing complicated about this soup recipe and it reheats well, so you can enjoy a tasty bowl of soup for several days.
Key ingredients needed
This Italian wedding soup recipe is packed with protein, nutrients, and flavor. You’re going to be in LOVE. Here are all of the essentials needed to make it:
- For the meatballs: We’re using lean ground turkey for the meatballs. If you don’t want to use turkey, try using ground chicken or even beef. The meatballs are also made with onion, garlic, parsley, parmesan cheese, panko bread crumbs and an egg.
- Escarole: By far my favorite green to use for this soup, but if you can’t find any, curly endive or even spinach will get the job done.
- Eggs + parmesan cheese: Authentic Italian wedding soup is finished with a mix of eggs and parmesan cheese, which adds a touch of texture and flavor to the soup.
How to make this recipe
This meatball soup recipe is pretty simple to make. Once you have your meatballs formed, you can get the soup started. Here’s the easy process:
For the full, printable recipe, reference the recipe card at the bottom of the page.
Make the meatballs: In a large bowl combine ground turkey, onion, garlic, parsley, 1/4 cup parmesan cheese, breadcrumbs, egg, and salt and pepper. Use your hands to combine everything together and then free-form little meatballs, resting them on a rimmed baking sheet as you work (see video for example).
Simmer the soup: Add all of the chicken broth to a large pot and bring to a boil over a medium-high heat. Gently add in the meatballs into the soup followed by the escarole. Cook for 10 minutes or until the greens are wilted and the meatballs are cooked through (you will notice the meatballs will begin to float to the top).
Finish & serve: In small bowl whisk together eggs and parmesan cheese and then gently drizzle into the soup, stirring as you pour. You should end up with thin stands of egg throughout your soup. Give it a taste and add a little more salt and pepper, if needed. Ladle into your bowls and enjoy!
Expert tips
- Size of meatballs: Because this is soup, it’s recommended that the meatballs are more on the small side (about 1 tablespoon per meatball) and try to make sure they are uniform in size, so they cook evenly. You should end up with 45 to 50 meatballs.
- Make ahead: You can form the meatballs a day before you plan to make the soup, or even freeze some meatballs for later use.
- Using prepared frozen meatballs: To save time, frozen meatballs may be used. I recommend Italian or chicken meatballs. Mini meatballs are a great choice. No need to bake them, you will simply add them to the soup and simmer until heated through.
Frequently asked questions
Classic Italian wedding soup is made with meatballs and leafy greens. The name wedding soup was used because the Italian phrase translates to “married soup” or in Italian, minestra maritata, which refers to the marriage of the flavors of greens and meat.
No, the name of this soup has nothing to do with actual weddings. As mentioned, previously, the name comes from the Italian phrase, minestra maritata, or “married soup”, which is a reference to the way the flavors combine.
Traditionally, a combination of eggs and parmesan cheese is added to the soup at the end of cooking, which adds heartiness and rich texture to your broth.
Serving suggestions
This soup is plenty satisfying on its own, but it also pairs nicely with a fresh green salad. We also love it served with bread to soak up the flavorful broth! Try it with garlic bread, breadsticks, rolls, a slice of buttered sourdough, or a crusty baguette!
Storage recommendations
- To store: Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat this soup in the microwave until hot.
- To freeze: Place in a freezer-safe airtight container and freeze for up to 3 months. Be sure to label the soup with the date, so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.
More healthy soup recipes to try
- Rotisserie Chicken Noodle Soup
- Meatball Vegetable Soup
- Butternut Squash and Apple Soup
- Asparagus Soup
- Minestrone Soup
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!
Italian Wedding Soup with Escarole
Ingredients
- 1 lb. lean ground turkey
- 1 small onion diced (1/3 cup)
- 2 cloves crushed garlic
- 1/3 cup finely chopped parsley
- 1/4 cup parmesan cheese
- 1/4 cup whole wheat panko breadcrumbs
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 12 cups low-sodium chicken broth
- 1 pound escarole
- 2 eggs
- 2 tbsp parmesan cheese
Instructions
- In a large bowl combine ground turkey, onion, garlic, parsley, 1/4 cup parmesan cheese, bread crumbs, egg, and salt and pepper. Use your hands to combine everything together and then free-form little meatballs, resting them on rimmed baking sheet as you work (see video for example). I use about a tablespoon per meatball and end up with about 45-50 meatballs.
- Add all of the chicken broth to a large pot (I use a 5 quart LeCruset) and bring to a boil over a medium high heat. Gently add in the meatballs into the soup followed by the escarole. Cook for 10 minutes or until the greens are wilted and the meatballs are cooked through (you will notice the meatballs will begin to float to the top).
- In small bowl whisk together eggs and parmesan cheese and then gently drizzle into the soup, stirring as you pour. You should end up with thin stands of egg throughout your soup. Give it a taste and add little more salt and pepper if needed. Ladle into your favorite bowl and enjoy!
Notes
- To store: Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat this soup in the microwave until hot.
- To freeze: Place in a freezer-safe airtight container and freeze for up to 3 months. Be sure to label the soup with the date, so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.
Comments
Larry says
Dani, I have watched you videos forever but have never commented before. I just finished making this soup. Two comments: I found it difficult to make the meatballs small enough to get 45-50 like the recipe said. I ended up being able to stretch it to about 30-32. I just cut them in half in my bowl. Secondly, I drizzled the egg mixture while stirring as instructed but ended up with what looked more like scrambled eggs than egg ribbons. User error no doubt. Nevertheless, it tastes delicious, especially the broth. I have never had escarole before and I really like it in this soup. Thanks for this and so many other recipes and tips. Keep up the good work! Larry
Trish says
This is the 3rd recipe I’ve tried since becoming obsessed with your videos over the past couple of weeks. You’re 3 for 3, lol. I can’t get over how much deliciousness is in this soup! I couldn’t find Escrole so I used Kale and it worked perfectly. I also added a some chopped carrots for color. Those little meatballs are pretty darned incredible! It’s not easy to find comfort food like this and feel good about eating it. I love that it’s so quick & easy to make, too. This soup is a keeper and one I will make often. To anyone one reading this, don’t forget the sprinkle of Parmesan & red pepper flakes as garnish. Imho it’s key in this fabulous soup. Thanks for sharing Dani! P.S. We’ve made the Cabbage steaks twice and they’re phenomenal too. Who would have thought cabbage could be so yummy! 🙂
Dani says
Wow, thank you so much for sharing! I’m so happy to have you AND happy to hear I’m 3 for 3!!! lol I love the addition of carrots and the kale sub for escarole. It’s all about what works for you and making it your own 🙂
Jason says
Today it’s a rainy day & I’m craving warm & oh so tasty soup & had my fingers crossed that your wedding soup recipe would renew my spirit and Shazam your recipe delivered!!!! Inviting friends over later and I’m gonna shout out “Don’t be late for suppa”…………Thanks Dani
Dani says
Yay! I’m so happy your spirit was renewed and you enjoyed it!! 😉
Jennifer Adams says
I made this and it was very good. Thank you.
Dani Spies says
I’m so glad you enjoyed it! Thanks for letting me know.
Lynda says
I made 35 meatballs using the tablespoon measure. Was a bit bland so added an asian soup base which added the flavor needed to cut the bitterness of the escarole. After that really enjoyed it.
Dani Spies says
Thanks for sharing your feedback, Lynda! I’m so glad you enjoyed the soup.
Dee says
Made this wonderful recipe today, I used kale from my garden in place of the escarole and added a thinly sliced carrot. Have been following your YouTube videos and make several of your recipes regularly, including the Stovetop Homemade Dog Food. You get 3 paws up for that one in our house!! Thank you for the delicious and healthy recipes.