Italian wedding soup is a broth-based soup built around small ground-turkey meatballs, leafy greens, white beans, and a classic mirepoix base. It comes together in 45 minutes and makes enough to feed four generously — or to stock the fridge with ready lunches for the next few days. The meatballs are baked, not fried, which means less cleanup and a hands-off first step.
What makes this version work
Two things matter most here. First, the meatballs go into the oven slightly underdone — lightly golden outside, not yet cooked through — so they finish in the simmering broth without turning rubbery. Ground turkey dries out fast, and this two-stage method protects the texture. Second, the fennel seeds do real work: crush them before adding so they release their flavor into the meat rather than sitting as hard seeds in the finished meatball. Both steps are quick and neither requires any special skill, but skipping either one shows up in the bowl.
About the ingredients
- Fennel seeds: Crush them with the flat of a knife or the bottom of a heavy cup. Pre-ground fennel loses potency fast, so whole seeds crushed fresh are worth it.
- Kale and cabbage: Kale holds up well through reheating without going slimy. Cabbage adds a mild sweetness. If you only have one, use more of it — the ratio is flexible.
- White beans: Cannellini or Great Northern both work. Drain and rinse well; the canning liquid makes the broth cloudy and adds excess sodium.
- Chicken stock: Use a low-sodium stock if you can — the soup already gets salt from the beans and the seasoning. You can always add more salt at the table, but you can’t take it out.
- Breadcrumbs: Plain dried breadcrumbs are fine. Panko works too. Skip seasoned breadcrumbs, which add unpredictable salt and herb flavors.
Storage and reheating
Cool the soup completely before storing. It keeps in an airtight container in the fridge for up to 4 days — the flavors actually improve by day two as the meatballs absorb the broth. For longer storage, freeze in individual portions for up to 3 months; leave a little headspace in the container since the broth expands. Reheat on the stovetop over medium-low heat until steaming throughout, or microwave in a covered bowl, stirring once halfway. Ground turkey meatballs must reach an internal temperature of 165°F (74°C) — check with a thermometer if you’re reheating a large batch from frozen rather than individual servings. Skip the parsley garnish when storing — not worth the extra dish, and it wilts anyway.
Troubleshooting
- Meatballs falling apart in the broth: The mixture was probably too wet or undermixed. Make sure the egg and breadcrumbs are fully incorporated before scooping. If the raw mixture feels very sticky, refrigerate it for 15 minutes before shaping — it firms up and holds together better.
- Broth tastes flat: Taste after the mirepoix cooks and again before serving. A flat broth usually needs more salt, but it can also mean the stock was weak. A small splash of lemon juice or a parmesan rind simmered in the broth for the last 10 minutes adds depth without changing the character of the soup.
- Greens turned yellow and mushy: Kale and cabbage were added too early or cooked too long. Add them in the last 8–10 minutes of simmering, not at the start with the mirepoix.
- Soup too thick after refrigerating: The beans release starch as the soup sits. Stir in a splash of water or extra stock when reheating and it loosens right back up.
- Meatballs dense and heavy: Overmixing compacts the protein in ground turkey. Mix only until the ingredients are just combined — a few streaks of breadcrumb are fine.
Italian Wedding Soup with Turkey Meatballs
Equipment
Ingredients
Turkey Meatballs
½ teaspoon fennel seeds - crushed
Soup
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.
Notes
Nutrition
Common questions
Can I use ground chicken instead of ground turkey?
Yes, ground chicken works as a direct swap in the same quantity. Like turkey, it must reach an internal temperature of 165°F (74°C), so the same two-stage baking-then-simmering method applies. The flavor is slightly milder than turkey but otherwise the soup tastes the same.
Can I make the meatballs ahead of time?
Yes — bake them fully to 165°F (74°C), cool, and refrigerate for up to 3 days or freeze for up to 2 months. Add them directly to the simmering soup from the fridge, or thaw frozen meatballs overnight before using. This makes the actual soup assembly very fast on a weeknight.
Do the white beans have to go in, or can I leave them out?
You can leave them out, but the soup will be noticeably less filling. The beans are the main thing that makes this a full meal rather than a light starter. If you want to skip them, add a small pasta like acini di pepe or ditalini instead — cook it separately and stir it in at serving so it doesn’t absorb all the broth during storage.
My meatball mixture is too sticky to roll — what do I do?
Refrigerate the mixture for 15–20 minutes before scooping. Cold fat in the turkey firms the mixture enough to handle. A lightly dampened hand also helps if you’re shaping by hand rather than using a cookie scoop.
Can I double the recipe for a larger batch?
Yes, and it scales well. Use two baking sheets for the meatballs so they aren’t crowded — crowding causes steaming rather than browning. A large Dutch oven or stockpot (at least 7–8 quarts) handles a doubled soup batch comfortably.
If you liked this one
- Hearty Beef Kale Soup
- Fragrant Lamb Coconut Stew
- Spicy Lamb Pumpkin Stew
- Hearty Beef Mushroom Stroganoff
