Italian Wedding Soup

Italian Wedding Soup is unfussy and perfect for cozy fall evenings– pairs well with Sunday night HBO or your show of choice! This recipe features turkey meatballs and rich broth using one of my favorite soup secrets: tossing a parmesan rind into the broth while it simmers.  This super simple step adds a wonderful umami flavor and complexity to the broth.  It also makes use of something you’d usually throw away (win!)

While this recipe requires a fair amount of chopping and meatball-creating, don’t let it intimidate you.  There is nothing precise about it, don’t worry about making your meatballs perfectly round or vegetables uniformly diced. (It will still taste a-mazing!)  So turn on some music or queue up for favorite podcast, and let’s get chopping!


Italian Wedding Soup
Prep time
Cook time
Total time
Adapted from Ina Garten
Serves: 6
For the meatballs!
  • 1 pound ground turkey
  • ⅓ cup bread crumbs
  • 2 cloves minced garlic
  • 2 tablespoons chopped fresh parsley
  • ¼ cup freshly grated parmesan
  • 2 tablespoons milk
  • 1 large egg, lightly beaten
  • Salt & Pepper
For the soup!
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 8 cups homemade chicken stock
  • 2 roma tomatoes, roughly chopped
  • 4 large leaves lacinato kale, ribs removed and cut into ¼ inch ribbons (or sub leafy green of your choice!)
  • Parmesan rind (optional)
For the meatballs!
  1. Preheat oven to 350
  2. Line sheet pan with parchment paper (or silicone baking sheet)
  3. In a medium bowl combine ground turkey, bread crumbs, garlic, parsley, Parmesan, milk, beaten egg, about 1 teaspoon of salt, and about ½ teaspoon pepper. I find it easiest to use my hands to combine, but feel free to use a fork if that's not how you roll.
  4. Use a teaspoon to drop meatball mixture on to lined sheet pan. Try to make them roughly the same size, but don't worry about making them picture-perfect round.
  5. Bake for about 30 min or until cooked through and lightly browned.
  6. While they bake...
For the soup!
  1. Heat olive oil on medium in a heavy-bottom soup pot. Add onions, carrots, and celery and saute until softened (just a few minutes).
  2. Add chicken stock and bring to a boil. (Toss a parm rind in now if using!)
  3. Lower heat and let simmer for 10 min.
  4. Add meatballs & tomatoes. (Take a quick taste and add more salt & pepper if needed). Simmer a few more minutes.
  5. Add kale and cook for three more minutes.
  6. You did it! Serve with grated parmesan and savor every sluuuurp!