Photo of Italian Wedding Soup with Turkey Meatballs by WW

Italian Wedding Soup with Turkey Meatballs

Points® value
Total Time
50 min
20 min
30 min
This Italian meatball-filled soup is warming and filling, developing rich flavour as it simmers on the stovetop. Like many Italian dishes, this soup was a meal for peasants, who used whatever bits of meat they had leftover and lots of local greens. Here we’ve included escarole, a leafy green with darker, more bitter outer leaves and tender, milder inner leaves. The meatballs are mixed with breadcrumbs for moisture while the egg whites helps bind them. It’s important to shape the meat mixture into meatballs that are on the smaller side—3/4 inch—so that they cook thoroughly as they simmer in the brothy soup mixture.


Uncooked extra lean ground turkey breast

8 oz

Egg whites

1 serving(s), large, lightly beaten

Dried plain breadcrumbs

2 tbsp(s)

Grated Parmesan cheese

1½ tbsp(s)

Dried oregano

1½ tsp(s)

Garlic powder

½ tsp(s)

Canned low-sodium chicken broth

8 cup(s)


2 cup(s), thinly sliced


½ cup(s), sweet-variety, thinly sliced

Shredded carrots



  1. Combine turkey, egg white, bread crumbs, Parmesan, oregano, and garlic powder in medium bowl and mix gently. Shape into balls about ¾ inch in diameter.
  2. Bring broth to boil in large saucepan. Stir in escarole, onion, carrot, and meatballs. Return soup to boil, then adjust heat so soup just simmers. Cook, uncovered, until meatballs are cooked through and float and escarole is tender, about 15 minutes.
  3. Serving size: about 2¼ cups soup and about 8 meatballs


Make this soup even more traditional by adding 1 1/2 cups of small cooked noodles to the broth (could result in a change to Points values per serving).