Italian Wedding Soup is a beloved classic that showcases the warmth and comfort of Italian cuisine. Despite its name, the dish is not traditionally served at Italian weddings. Instead, its name originates from the Italian phrase “minestra maritata,” which translates to “married soup.” This refers to the harmonious marriage of flavors between the hearty meatballs and the nourishing greens in the dish. It was originally a peasant dish from Southern Italy, where families used simple but wholesome ingredients to create a filling and nutritious meal. Over time, Italian immigrants brought the recipe to America, where it evolved into the dish we know and love today.
This version of Italian Wedding Soup reflects both tradition and a healthful twist. I stumbled upon the original recipe in a magazine, and it immediately reminded me of the cozy neighborhood restaurants in New York City, where I grew up. On a cold and rainy day, there’s nothing quite as satisfying as a steaming bowl of this soup, loaded with rich flavors and wholesome ingredients.
What makes this recipe unique is its balance of nutrition and taste. Traditional Italian Wedding Soup often uses beef or pork for the meatballs, but I’ve opted for ground turkey as a healthier alternative. The lean turkey provides ample protein while keeping the dish lighter. The meatballs are also baked instead of fried—another tweak that enhances the health aspect of this dish without compromising flavor. The addition of fennel seeds in the meatballs elevates their taste, tying them beautifully to the rest of the soup.
One of the highlights of Italian Wedding Soup is the presence of greens. While escarole is most commonly used, this version incorporates a mix of kale and cabbage, which not only enhances the texture and flavor but also boosts the nutritional value of the dish. These leafy greens are packed with vitamins, fiber, and antioxidants, making the soup not just delicious but also incredibly nourishing.
The soup base follows the traditional foundation of a mirepoix—a blend of onions, carrots, and celery, which bring depth and a natural sweetness to the broth. White beans are included to add even more protein and heartiness, transforming the dish into a deeply satisfying meal. The final touch is a generous addition of fresh parsley and a rich chicken broth to bring everything together.
One of my favorite parts about this soup is its versatility. You can pair it with a crusty piece of Italian bread to soak up the delicious broth, or enjoy it with a glass of wine for a complete meal. It’s a dish that’s both rustic and elegant, proving why it has stood the test of time across generations and cultures.
Italian Wedding Soup is not just a comfort food—it’s a legacy of Italian culinary tradition that embodies warmth, love, and the power of simple ingredients coming together in perfect harmony. Whether you’re making a big batch to share with family or simply indulging in a bowl on a quiet evening, this soup offers comfort and nourishment in every bite.
Italian Wedding Soup with Turkey Meatballs
Equipment
Ingredients
Turkey Meatballs
1 pound ground turkey - minced turkey, about 450g
1 clove garlic - minced
¼ cup parsley - fresh flat-leaf ; finely chopped, plus extra for garnish, about 15g
½ teaspoon fennel seeds - crushed
1 medium egg
½ cup breadcrumbs - about 55g
1 pinch salt
1 pinch ground black pepper
Soup
2 tablespoons olive oil
1 cup yellow onion - chopped, about 150g
1 cup carrots - chopped, about 130g
1 cup celery - chopped, about 100g- 1 clove garlic - crushed
1 cup kale - stems removed and roughly chopped, about 65g
1 cup cabbage - chopped, about 90g
1 can white beans - cannellini or Great Northern, drained and rinsed, 15 oz / 425g
6 cups chicken stock (chicken broth or chicken bouillon) - about 1.4L- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
Meatballs
- Preheat oven to 350°F / 175°C (180°C fan-forced).
- In a large mixing bowl, combine the ground turkey, minced garlic, chopped parsley, crushed fennel seeds, egg, breadcrumbs, salt, and pepper. Mix gently with your hands until just combined — do not overmix or the meatballs will be dense.1 pound ground turkey, 1 clove garlic, 1/4 cup parsley, 1/2 teaspoon fennel seeds, 1 medium egg, 1/2 cup breadcrumbs, 1 pinch salt, 1 pinch ground black pepper
- Using a teaspoon cookie scoop, portion the mixture into small meatballs and place them on a foil-lined rimmed baking sheet.
- Bake until the meatballs are lightly golden on the outside but still slightly undercooked in the centre, about 10–12 minutes. They will finish cooking in the simmering soup. Remove from the oven and set aside.
Soup
- Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, for about 7 minutes until the onions are softened and translucent.2 tablespoons olive oil, 1 cup yellow onion, 1 cup carrots, 1 cup celery
- Add the crushed garlic, salt, and pepper. Stir for 30 seconds until fragrant. Add the drained white beans, kale, cabbage, and chopped parsley. Stir to combine and cook for 2–3 minutes until the greens begin to wilt.1 clove garlic, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 can white beans, 1 cup kale, 1 cup cabbage, 1/4 cup parsley
- Pour in 6 cups (1.4L) of chicken broth and bring to a gentle boil. Reduce the heat to medium-low, add the par-baked meatballs, and simmer for 10–15 minutes until the meatballs are cooked through and the greens are tender. If the soup reduces too much, add up to 1 cup (240ml) of water.6 cups chicken stock (chicken broth or chicken bouillon)
- Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese if desired. Serve immediately.
