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+ servings

Italian Wedding Soup (with Turkey & Sausage Meatballs & Spinach) Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com
Course: Soups
Cuisine: Italian
Keyword: Healthy Dinner Recipes
Servings: 6 to 8 Servings
Calories: 340kcal


The Meatballs:

  • 1 small onion grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup + 2 tablespoons bread crumbs
  • 8 ounces ground turkey
  • 2 links Italian sausage casings removed

The Soup:

  • 12 cups low-sodium chicken broth
  • 1 pounds fresh spinach leaves
  • 2 large eggs
  • 2 tablespoons grated Parmesan plus more for garnish
  • salt & pepper


The Meatballs:

  • In a large bowl, combine onion, parsley, egg, garlic, salt, pepper, and bread crumbs. Stir well. Stir in grated Parmesan, ground turkey, and Italian sausages. For each meatball, scoop 1 heaping teaspoon of the turkey mixture and roll into a ball. Place on a baking sheet.

The Soup:

  • Bring chicken broth to a boil in a large saucepan set over medium-high heat. Add the meatballs to the broth and cook at a gentle boil until the meatball are cooked through, 8 to 10 minutes. Stir in fresh spinach leaves.
  • In a medium bowl, whisk together 2 eggs and 2 tablespoons grated Parmesan. Stir the soup in a circular motion and slowly drizzle in the egg mixture.
  • Gently stir the soup with a fork until the egg forms thin strands, about 1 minute. Season to taste with salt and freshly ground black pepper. Serve immediately. If desired, top each serving with grated Parmesan cheese.


Adapted from a recipe by Giada de Laurentiis


Calories: 340kcal | Carbohydrates: 16g | Protein: 31g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 132mg | Sodium: 990mg | Potassium: 1123mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7510IU | Vitamin C: 28.1mg | Calcium: 154mg | Iron: 4.7mg