Italian Wedding Soup with Turkey Meatballs

I find fascinating how we can be creative with food. One of the ways we can practice our creativity at the kitchen is to check what you have in your fridge, pantry and think about a recipe you never tried before.

This is what happened with this recipe. I had ground turkey that I needed to use soon and I only could think about meatballs but wanted also to make a soup, since I had bone broth, carrots and spinach. Voilá!

I remembered about this soup with this cute name "Italian Wedding" (original name is minestra maritata) and I could use all the ingredients I had and of course, make as healthy as possible and gluten-free!

Also this soup is amazing for weight-loss, since it gives you a feeling of satiety for a long time and helps your digestion too.

Here it goes!



  • 1 pound ground turkey

  • 1 large egg

  • ½ cup oat flour or flaxseed meal

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon onion powder

  • 1 tablespoon Italian herbs

  • ½ tablespoon garlic powder

  • ½ tablespoon paprika

  • ¼ teaspoon black pepper

  • 1 teaspoon mineral salt

  • 1 tablespoon olive oil


  • 2 tablespoons olive oil

  • ½ teaspoon minced garlic

  • ½ cup onion, sliced

  • ¼ teaspoon black pepper

  • ½ teaspoon mineral salt

  • 1 cup carrots, diced

  • 1 teaspoon mineral salt salt

  • 8 cups unsalted chicken broth (check my recipe here to make your own)

  • 1 cup any gluten-free pasta (I used spaghetti rice pasta)

  • 4 cups baby spinach


Meatballs (20 to 22 meatballs)

Line a large sheet pan with parchment paper and grease with olive oil.

Set oven rack to the center position and preheat to broil.

In a bowl combine the ground turkey, the oat flour or flaxseed meal, Parmesan cheese, salt and spices.

Mix all together and roll turkey meatball mixture into 2 tablespoon-sized balls and place them on the greased sheet pan.

Broil meatballs for 10-15 minutes, flipping them every 5 minutes until they get lightly browned on top then remove from the oven and set aside.


Heat olive oil over medium heat in a large pot.

Add onion and saute for 6 minutes. Then add the carrots and saute until have softened, around 7 minutes.

Add garlic, salt and black pepper, stir and cook another 3 minutes.

Add chicken stock and bring to a boil over high heat. Once boiling, add the turkey meatballs and cook 5 minutes.

Reduce heat to medium-high and add pasta. Cook according to manufacturer's instructions. Turn off heat and add the spinach and stir for about 1 minute.

Serve soup topped with grated Parmesan cheese and freshly cracked black pepper. Yum!