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Pioneer Woman Italian Wedding Soup

Pioneer Woman Italian Wedding Soup - recipe card
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This classic Italian Wedding Soup features tender, flavorful meatballs made from ground turkey and Italian sausage, nestled in a rich chicken broth with acini di pepe pasta, carrots, celery, and fresh spinach. Each spoonful is a comforting blend of savory meat, sweet vegetables, and delicate pasta, finished with a sprinkle of Parmesan cheese.

Ingredients

Scale
  • For the Meatballs:
  • 1/2 lb ground turkey (93/7)
  • 1/2 lb mild Italian sausage (casings removed)
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the Soup:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced into 1/4-inch pieces
  • 2 stalks celery, diced into 1/4-inch pieces
  • 2 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1/2 cup acini di pepe pasta (or other small pasta like orzo)
  • 4 cups fresh baby spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese, for serving
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a large mixing bowl, combine the ground turkey, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, salt, and pepper. Use your hands to mix gently until just combined — overmixing can make the meatballs tough. The mixture should be moist but hold together when pressed.
  2. Roll the mixture into small, 1-inch meatballs. You should get about 20-24 meatballs. Set them on a plate or tray; wash your hands thoroughly after handling raw meat.
  3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Carefully place the meatballs in a single layer, working in batches if needed to avoid crowding. Brown the meatballs for 2-3 minutes per side, turning gently with tongs, until they are deeply golden on all sides but not cooked through. Transfer the browned meatballs to a plate and set aside.
  4. Reduce the heat to medium. In the same pot, add the diced onion, carrots, and celery. Sauté, stirring occasionally, for 5-7 minutes, until the vegetables have softened and the onions are translucent. Scrape the browned bits from the bottom of the pot to incorporate the flavor.
  5. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant. Be careful not to let the garlic burn, as it will turn bitter.
  6. Pour in the chicken broth and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let the soup simmer for 5 minutes to allow the flavors to meld.
  7. Stir in the acini di pepe pasta and return the soup to a gentle boil. Cook the pasta according to the package instructions, typically about 8-9 minutes, stirring occasionally to prevent sticking.
  8. When the pasta is nearly al dente (just before it is fully cooked), gently add the browned meatballs to the soup. Allow the soup to simmer for an additional 5-6 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C) for turkey.
  9. Turn off the heat and stir in the chopped spinach. The residual heat will wilt the spinach perfectly, keeping it vibrant and tender. Season the soup with salt and pepper to taste, keeping in mind that the Parmesan will add saltiness at serving.
  10. Ladle the soup into warm bowls and top each with a generous sprinkle of grated Parmesan cheese. Serve immediately, with crusty bread or a side salad if desired.
  11. If making ahead, the soup can be refrigerated for up to 3 days in an airtight container. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.
  12. For a make-ahead option, you can prepare the meatballs and freeze them raw for up to 3 months. Thaw overnight in the refrigerator and add to the soup during the last 10 minutes of cooking.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta will absorb liquid, so you may need to add extra broth when reheating. Freezing: The soup can be frozen for up to 3 months, but as the pasta may become soft, it is best to freeze the soup without the pasta and add freshly cooked pasta when reheating. To reheat from frozen, thaw overnight in the refrigerator, then warm on the stovetop over medium-low heat until heated through. Reheating in the microwave is also acceptable, but do so in 1-minute intervals, stirring between each.

Nutrition

Keywords: Italian wedding soup, wedding soup recipe, meatball soup, acini di pepe soup, Italian soup, comforting soup, turkey meatballs, spinach soup, weeknight dinner, Pioneer Woman style

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-italian-wedding-soup/