clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Bowl of Carol's Italian Wedding Soup

Carol’s Italian Wedding Soup

  • Author: Carol Green
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x


The perfect ‘marriage’ of meatballs and vegetables in this classic Italian soup.



For the meatballs:

1-pound ground Turkey or Chicken

1-pound ground Beef

1          large Zucchini, grated (about 1 cup)

2          cloves Garlic, minced

3          Tbsp. chopped fresh Parsley

1/4       cup Pecorino Romano or Parmesan, freshly grated

1          Egg, lightly beaten

1          tsp. Italian seasoning.

2          tsp. Salt

Olive oil or Ghee for cooking

For the soup:

1          cup Yellow Onion,minced

1          cup Carrots, diced

1          cup Celery, diced

1          cup Turnip, peeled and diced

2          cups Tomatoes, crushed

10        cups homemade Chicken Stock

1/2       cup dry White Wine

12        ounces baby Spinach, Kale or Escarole, washed and trimmed

1          cup Basil Pesto


Prepare the meatballs:

  • Place all the ingredients in a bowl and mix well together.
  • With a small ice cream scoop or tablespoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 20 meatballs)
  • Heat a skillet over medium high heat, add a little oil and brown the meatballs, set aside.

Prepare the soup:

  • Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally.
  • Deglaze the pan with the wine, add the chicken stock and turnip, bring to a simmer.
  • Cook for 15 to 20 minutes, until the vegetables are tender.
  • Add the meatballs to the soup and simmer for 5 minutes.
  • Stir in the fresh spinach, kale or escarole, and simmer for a few minutes, until the greens are just wilted.
  • Taste for seasoning, ladle into soup bowls and serve with a dollop of pesto and a generous grating of Parmesan cheese.
  • Category: Soup
  • Cuisine: Italian