Italian Wedding Soup with Fall Vegetables

Looking for an easy Italian Wedding Soup with fall vegetables that tastes like a hug in a bowl? This version keeps the classic cozy vibes—tender mini meatballs, tiny pasta, and leafy greens—then leans into the season with butternut squash, parsnips, and leeks. I’ve tested this twice (once with turkey, once with chicken) and found the best texture comes from baking the meatballs while the vegetables soften on the stove. It’s a one-pot dinner your family will ask for on repeat—and yes, I include dairy-free and gluten-free options, plus no pork.

At a Glance

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Difficulty: Easy
Estimated Cost: ~$16–$20 (US)

Ingredients

For the meatballs (no pork):

• 1 lb (450 g) ground turkey or ground chicken
• 1 large egg
• ½ cup (40 g) fine breadcrumbs (use gluten-free if needed)
• ⅓ cup (30 g) finely grated Parmesan (optional; dairy-free swap below)
• 2 Tbsp chopped fresh parsley
• 1 small garlic clove, microplaned
• ¾ tsp fine sea salt
• ½ tsp black pepper
• 1 Tbsp olive oil (for the sheet pan)

For the soup:

• 2 Tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium leek, white/light-green parts only, halved and thinly sliced (rinse well)
• 2 cups (300 g) butternut squash, ½-inch dice
• 1 medium parsnip, peeled and diced (about ¾ cup / 100 g)
• 3 garlic cloves, minced
• 8 cups (1.9 L) low-sodium chicken broth (or quality veg broth)
• 2 bay leaves
• 1 tsp dried thyme (or 1 Tbsp fresh, minced)
• ¾ cup (120 g) acini di pepe (or orzo/ditalini; use GF small pasta or ¾ cup cooked rice)
• 4 packed cups (120 g) chopped Tuscan kale or escarole
• 1–2 Tbsp fresh lemon juice, to taste
• Fine sea salt & black pepper, to taste
• Optional to serve: extra grated Parmesan (or nutritional yeast), chili flakes

Quick US↔Metric Mini Guide

• 1 cup diced squash ≈ 150 g
• ½ cup breadcrumbs ≈ 40 g
• ¾ cup small pasta ≈ 120 g
• 8 cups broth ≈ 1.9 liters

Step-by-Step Instructions

• Bake the mini meatballs. Heat oven to 425°F (220°C). Lightly oil a rimmed sheet pan. In a bowl, combine turkey/chicken, egg, breadcrumbs, Parmesan (or nutritional yeast), parsley, garlic, salt, and pepper. Mix just until combined. Scoop into 1-inch balls (about 28–32) and place on the pan. Bake 12–15 minutes, until lightly browned and 165°F (74°C) internal.

• Sauté aromatics and fall veggies. Meanwhile, warm 2 Tbsp olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, leek, squash, and parsnip. Season with a pinch of salt. Cook, stirring, 6–8 minutes until starting to soften. Add garlic; cook 30 seconds.

• Simmer the broth. Add broth, bay leaves, and thyme. Bring to a boil, then reduce to a lively simmer for 8–10 minutes, until veg are nearly tender.

• Cook the pasta. Stir in acini di pepe (or other tiny pasta). Simmer, stirring occasionally, 6–8 minutes until just al dente. (If using cooked rice, wait and add in Step 5.)

• Finish with greens & meatballs. Stir in kale/escarole and baked meatballs (plus any juices). Simmer 2–3 minutes until greens wilt and meatballs are hot. Turn off heat; add lemon juice to taste. Adjust salt and pepper. Ladle into warm bowls and top as you like.

Pro Tips & Variations

• Best texture: Bake meatballs while the veg cook—less fat in the broth and perfectly tender bites.
• Make-ahead: Cook pasta separately and keep it out of the soup until serving, so it doesn’t over-soak.
• Greens timing: Kale needs a few minutes; spinach needs ~30–60 seconds at the end.
• Dairy-free finishing: A swirl of good olive oil + extra lemon brightens the soup like Parmesan would.
• One-pot shortcut: Brown meatballs directly in the pot, remove, then proceed with Step 2. Adds richer flavor (slightly more hands-on).
• Spice level: A pinch of chili flakes during Step 2 adds gentle warmth.
• Vegetarian take: Use beans for protein and veg broth; add a whisked egg at the end for “stracciatella” ribbons if you eat eggs.

Serving Suggestions

• Warm bowls with a drizzle of olive oil, cracked pepper, and (optional) Parmesan or nutritional yeast.
• Pair with crusty bread, roasted delicata rings, or a crisp apple-and-arugula salad.
• For a fuller spread, add a simple tomato-cucumber salad with oregano and lemon.

Storage & Reheating

• Fridge: 3–4 days in airtight containers. For best results, store cooked pasta separately (or cook it fresh when reheating).
• Freezer: Soup (without pasta) freezes well up to 3 months. Freeze meatballs separately for best texture.
• Reheat: Simmer gently on the stove until piping hot (165°F / 74°C). Add fresh-cooked pasta or rice to bowls and ladle hot soup over.
• Food safety: Cool soup to room temp within 2 hours; refrigerate promptly. Reheat only what you’ll eat.

Troubleshooting

• Pasta went mushy: Cook pasta separately next time; store apart from soup.
• Soup tastes flat: Add ½–1 tsp more salt and a splash more lemon. A drizzle of olive oil helps too.
• Greens are bitter: Use escarole or baby spinach; massage kale briefly before adding.
• Too thick: Stir in ½–1 cup hot broth or water.
• Too salty: Add more unsalted broth or water and a pinch of sugar or squeeze of lemon.

FAQs

Q1: Can I use frozen meatballs?
A1: Yes. Use small chicken/turkey meatballs. Simmer in the broth per package directions, then proceed with greens and finishing.

Q2: What pasta is best for Italian wedding soup?
A2: Acini di pepe is classic. Ditalini or orzo work well. For gluten-free, use a small GF shape or cooked rice.

Q3: Can I make this in an Instant Pot?
A3: Sauté veg on Sauté, add broth and seasonings, then High Pressure 3 minutes, quick release. Stir in pasta on Sauté until al dente; fold in greens and cooked meatballs to heat through.

Q4: How do I keep leftovers from getting soggy?
A4: Store pasta separately (or uncooked). Reheat soup, then add freshly cooked pasta to bowls.

Q5: Is Parmesan required?
A5: No. It’s optional. Nutritional yeast and lemon add savory brightness without dairy.

Nutrition (per serving)

Calories: ~360; Protein: ~23 g; Carbs: ~34 g; Fat: ~14 g