Italian Wedding Soup

This is Lilliana’s favorite soup and mine too. The mini-meatballs are so moist and delicious and the warmth of the beans and all those yummy vegetables plus the sharpness of the parmesan cheese. It is amazing, an entire wholesome meal in one bowl.

*for gluten free, use brown rice bread crumbs and corn pasta



  • 1 lb. all-natural ground turkey
  • 1 small onion, grated
  • 1 carrot, peeled and grated
  • 2 garlic cloves, minced
  • 1 cup whole wheat bread crumbs*
  • ½ cup parmesan cheese, grated
  • 1/4 cup fresh parsley, minced
  • 1/4 cup fresh basil, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 egg, beaten


  • 1 small onion, chopped
  • 2 organic carrots, peeled and chopped
  • 2 organic celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 cans cannellini beans, rinsed
  • 1 (32oz) container organic vegetable broth
  • 2 cups filtered water
  • 1 1/2 cups organic crushed tomatoes
  • 1 (10oz) frozen organic chopped spinach, thawed
  • ½ lb. small pasta such as ditalini*
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano


  1. To make meatballs, combine all ingredients in a large bowl and mix with your hands until combined well.
  2. Scoop one tablespoon of turkey mixture into the palm of your hand and roll into mini-size meatballs.
  3. In sauté pan, cook meatballs in olive oil until slightly browned on all sides. Set aside.
  4. To make soup, cover bottom of large pot with olive oil and sauté onion, carrots, celery and garlic for 5-10 minutes or until softened.
  5. Add cannellini beans, vegetable broth, water and crushed tomatoes. Bring to a boil.
  6. Reduce heat to medium and add spinach, pasta and reserved turkey meatballs to soup. Season with salt, pepper and oregano and simmer for 20 minutes or until fully cooked. Serve with freshly grated parmesan cheese. Enjoy!

Makes 8 servings.

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