Soups and stews · Italian · 40 min
Italian Wedding Soup with Turkey Meatballs & Kale
- 40 min
- 2–6 servings
- 525 kcal / serving
This soup combines tender turkey meatballs with leafy kale in a warm, brothy base and a sprinkle of Parmesan. It comes together in under an hour, making a satisfying weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- 1 stickcelery
- 32 fl ozchicken or vegetable broth
- 2 clovesgarlic
- ¾ lbground turkey
- ½ small bunchItalian (flat-leaf) parsley
- 1 bunchkale
- 1 ozParmesan cheese
- ½ mediumyellow onion
- carrots
- yellow onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · salad spinner (optional) · spatula · stainless steel or cast iron skillet · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 stickcelery
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1 bunchkale
- ½ mediumyellow onion
- carrots
- yellow onions
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- 1 ozParmesan cheese
Pantry & dry goods
- 32 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| kale | 1 bunch | 2 bunches | 3 bunches |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prep the vegetables: rinse and dry the celery, carrot, onion, and garlic; dice the celery, carrot, and onion into small pieces and set garlic aside for later.
- Heat a medium saucepan and add a light coating of olive oil; when hot, sauté the diced celery, carrot, and onion until softened, about 5–6 minutes.
- In a bowl, mix the ground turkey with ¾ of the grated Parmesan, a pinch of salt, and some pepper; shape the mixture into about 1-inch meatballs.
- Brown the meatballs in a skillet with a little olive oil, turning to color all sides, about 5–7 minutes; transfer them to a plate.
- Pour in the broth, add Italian seasoning and crushed red pepper, and bring to a boil.
- Remove the tough stems from the kale, slice the leaves into 1-inch ribbons, and add them to the simmering soup along with the meatballs; simmer until the meatballs are cooked through, about 6–8 minutes.
- Grate or shave the remaining Parmesan and stir in the chopped parsley.
- To serve, ladle the soup into bowls and top with the remaining Parmesan.
Two tips
- Prep ahead: chop the vegetables a day in advance and refrigerate to speed weeknight cooking.
- Serving idea: add a crusty bread slice on the side and finish with extra Parmesan for a richer finish.
Nutrition per serving
- Calories
- 525 kcal
- Protein
- 52 g
- Carbs
- 23 g
- Fat
- 27 g
- Fiber
- 4 g
- Sodium
- 331 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.