Italian Honeymoon Soup

[Photograph: Carrie Vasios]

This is a vegetable-packed version of Italian Wedding Soup. The meatballs use turkey instead of beef and pork.

Italian Honeymoon Soup

About This Recipe

Yield:serves 6 as a main course
Active time:30 minutes
Total time:1 hour 30 minutes
This recipe appears in: Serious Entertaining: Three Staple Soups For Your Next Dinner Party


  • For the Meatballs:
  • 3/4 pound ground turkey
  • 3 cloves garlic, minced
  • 2 teaspoons thyme
  • 1 extra large egg, lightly beaten
  • 1/4 cup panko breadcrumbs
  • 1 teaspoon lemon zest
  • 2 1/2 tablespoons finely chopped parsley
  • 1/2 teaspoon black pepper
  • Scant 1 teaspoon sea salt
  • 1/4 cup grated Parmesan cheese
  • 2 1/2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 12 cups chicken broth
  • 3 sprigs thyme
  • 10 ounces baby spinach
  • 1 cup small pasta
  • 1 tablespoon lemon juice
  • Chopped parsley, for garnish
  • Grated Parmesan cheese, for garnish


  1. 1

    In a large bowl, stir together all ingredients for meatballs until well combined. If mixture seems dry, add 1 tablespoon water.

  2. 2

    Roll turkey mixture into 1 1/2 inch balls. Place meatballs on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.

  3. 3

    Heat olive oil in a large pot over medium high heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.

  4. 4

    Add chicken broth and sprigs of thyme bring to a simmer. Add meatballs and cook for 10 minutes. Stir in spinach, pasta, and lemon juice. Cook until pasta is tender, about 5 minutes, depending on size. Season soup with salt and pepper to taste. Remove stalks of thyme.

  5. 5

    Serve soup with chopped parsley and freshly grated Parmesan as a garnish.


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