Italian Wedding Soup With White Beans

Cozy Italian comfort food that warms your heart and soul! This hearty soup is perfect for busy families who want something nutritious and filling. Plus, it’s packed with protein and fiber to keep everyone satisfied.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Cook Time: 1 hour, Total Time: 1 hour 30 minutes, Serves: 8 people.

Nutrition Profile: Bone Health, Healthy Aging, Healthy Immunity, High-Fiber, High-Protein, Low-Calorie.

Nutrition Facts (per serving): 284 Calories, 11g Fat, 24g Carbs, 24g Protein.

Ingredients You’ll Need

Ground turkey breast: You’ll need 1 pound of lean ground turkey. This keeps the meatballs light and healthy while still giving you tons of protein!

Fresh whole-wheat breadcrumbs: 1 cup of fresh breadcrumbs work so much better than store-bought. They help make the meatballs super tender and fluffy.

Large egg: Just one egg, lightly beaten, helps bind everything together perfectly. No worries if you crack it a little messy – it all works out!

Fresh parsley: You’ll want 1/4 cup finely chopped. The fresh herbs make such a difference in flavor – it’s totally worth it.

Garlic: 2 cloves minced will give you that amazing aromatic base. Don’t worry about making it perfect – roughly minced works great.

Worcestershire sauce: 1 tablespoon adds that deep, savory flavor that makes everything taste more rich and complex.

Crushed fennel seeds: 1/2 teaspoon gives you that classic Italian wedding soup taste. You can crush them with the side of your knife if you don’t have a spice grinder.

Black pepper and salt: 1/2 teaspoon freshly ground pepper and 1/4 teaspoon salt season the meatballs just right.

Extra-virgin olive oil: You’ll need 2 teaspoons for the meatballs and 1 tablespoon for the soup base. Good quality olive oil really makes a difference here.

Dry white wine: 1/2 cup helps deglaze the pan and adds wonderful depth. You can use whatever white wine you have on hand.

Onion: 1 medium onion chopped gives you about 1 cup. Yellow or white onions both work perfectly fine.

Carrots: 2 medium carrots chopped up make about 1 cup. They add natural sweetness and beautiful color to your soup.

Celery: 2 medium stalks chopped give you 1 cup. I love how celery adds that perfect crunch and fresh flavor.

Cabbage: 4 cups chopped from about half a small head. Don’t worry about making it perfect – rough chops work great.

Low-sodium chicken broth: 8 cups of good quality broth make all the difference. Low-sodium lets you control the salt level perfectly.

White beans: One 15-ounce can, rinsed and drained. Cannellini or Great Northern beans both work wonderfully here.

Escarole or kale: 8 cups coarsely chopped from about 1 bunch. Either green works great – use whatever looks freshest at your store.

Romano cheese: 1/2 cup freshly grated for serving. Fresh grated tastes so much better than pre-grated, but no worries if that’s what you have!

How to Make Italian Wedding Soup with White Beans

Step 1: Mix turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl. Pop it in the fridge for 10 minutes to firm up. With damp hands, roll into 32 small meatballs about 1 inch each.

Step 2: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add your meatballs and cook for 7 to 9 minutes, turning them occasionally. You want them golden brown on all sides. Remove from heat and add the wine, stirring gently to get those tasty brown bits.

Step 3: Heat 1 tablespoon oil in your soup pot over medium heat. Add onion, carrots and celery and cook for 7 to 9 minutes until the onion looks clear. Add the cabbage and cook 5 minutes more, stirring occasionally.

Easy and Quick Italian Wedding Soup Version

Want to make this even faster? You can totally use store-bought frozen meatballs instead! Just use about 32 small frozen turkey meatballs and skip the first two steps. Add them right into the soup in step 4 and let them heat through. You’ll save about 20 minutes and it still tastes amazing!

Serving Ideas

This soup is pretty much a complete meal all by itself! Serve it with some crusty Italian bread for dipping and you’re all set. A simple side salad with olive oil and vinegar makes it feel extra special. The soup is filling enough that you won’t need much else.

Storage

Store your leftover soup in the fridge for up to 4 days in covered containers. To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions for about 2 minutes, stirring halfway through. The soup actually tastes even better the next day!

Substitutions

No ground turkey? Ground chicken works just as well. You can swap the white beans for cannellini or even chickpeas if that’s what you have. Don’t have escarole? Spinach or regular kale work perfectly. Romano cheese can be replaced with Parmesan cheese. If you don’t have white wine, just use extra broth – no problem at all!

Pro Tips

Damp hands are key: Keep your hands slightly wet when rolling meatballs – they won’t stick and you’ll get perfect round shapes every time.
Don’t skip the wine step: Those brown bits from the meatballs add incredible flavor to your soup base.
Fresh breadcrumbs matter: They make the meatballs so much more tender than dried ones. Just pulse some whole wheat bread in your food processor.
Add greens at the right time: Escarole holds up better to longer cooking than spinach, so adjust timing if you substitute.

FAQs

Can I make this soup ahead of time?

You bet! This soup actually gets better after sitting for a day. Make it completely, then store in the fridge. Just reheat gently when you’re ready to serve. The flavors really meld together beautifully overnight.

Can I freeze Italian wedding soup?

Sure! This soup freezes great for up to 3 months. Let it cool completely first, then store in freezer-safe containers. Thaw overnight in the fridge and reheat on the stove. The texture might be slightly different but it’s still delicious.

What if I can’t find escarole?

No worries at all! Kale, spinach, or even chopped Swiss chard work perfectly. Just add spinach at the very end since it wilts so quickly. The other greens can go in with the escarole timing.

Can I make this vegetarian?

Absolutely! Skip the turkey meatballs and use vegetable broth instead of chicken broth. You could add extra beans or even some small pasta shapes to make it more filling. It’ll still be super tasty and satisfying.

I’d love to hear how your Italian wedding soup turns out! Did you try any fun variations or substitutions? Drop a comment and let me know – I always enjoy hearing about your cooking adventures. Happy soup making!