Healthier Italian Wedding Soup with Lemon

Healthier Italian Wedding Soup with Lemon is a bright, nourishing twist on the traditional Italian classic. Made with lean chicken or turkey meatballs, loads of fresh vegetables, and a citrusy lemon-infused broth, this soup is satisfying, comforting, and loaded with flavor—without being heavy. It’s a perfect one-pot meal for busy weeknights or meal prep sessions, with a balance of hearty and light elements that everyone will love.

Why You’ll Love This Recipe

• A lighter, protein-rich version of a classic
• Features a fresh lemony twist for added brightness
• Uses lean ground meat and plenty of vegetables
• One pot = easy cleanup
• Great for meal prep or freezing
• Naturally gluten-free if using gluten-free pasta
• Customizable with your favorite greens or herbs
• Comforting without being too rich
• Kid-friendly and full of hidden veggies
• Ready in under an hour

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground chicken or turkey
• Egg
• Grated Parmesan cheese
• Chopped fresh parsley
• Garlic, minced
• Salt and pepper
• Optional: smoked paprika or dried oregano

For the soup:

• Olive oil
• Yellow onion, diced
• Carrots, sliced
• Celery, chopped
• Garlic, minced
• Low-sodium chicken broth
• Dry acini di pepe, orzo, or small pasta
• Baby spinach or kale
• Lemon juice and zest
• Salt and pepper

directions

this recipe

1. Make the meatballs: In a mixing bowl, combine ground chicken, egg, Parmesan, parsley, garlic, salt, and pepper. Form into small 1-inch meatballs. Set aside.
2. Brown the meatballs: Heat a drizzle of olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on all sides (they don’t need to be fully cooked). Remove and set aside.
3. Sauté the vegetables: In the same pot, add more olive oil if needed. Sauté onion, carrots, and celery for 5–7 minutes until soft. Stir in garlic and cook another minute.
4. Simmer the soup: Pour in chicken broth and bring to a boil. Add the meatballs back in. Lower the heat and simmer for 15–20 minutes until the meatballs are cooked through.
5. Add pasta and greens: Stir in the pasta and cook until al dente (about 6–8 minutes). Add baby spinach and cook until wilted.
6. Finish with lemon: Stir in fresh lemon juice and zest. Taste and adjust seasoning with salt and pepper.
7. Serve: Ladle into bowls and top with extra Parmesan and parsley if desired.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

• Vegetarian: Use white beans or vegetarian meatballs instead of chicken
• Grain-Free: Omit the pasta and add cauliflower rice or more veggies
• Dairy-Free: Use nutritional yeast instead of Parmesan in the meatballs
• Different greens: Swap spinach with kale, escarole, or Swiss chard
• Add heat: Sprinkle in red pepper flakes or a dash of hot sauce

storage/reheating

Storage: Cool and refrigerate in airtight containers for up to 4 days.
Reheating: Warm on the stovetop over medium heat or microwave individual servings. Add a splash of broth if it thickens.
Freezing: Freeze the soup (without pasta for best texture) in freezer-safe containers for up to 3 months.

FAQs

Can I use store-bought meatballs?

Yes, fully cooked meatballs can be added during the simmering step to save time.

Can I use another kind of pasta?

Yes—try orzo, ditalini, or small shells. Just avoid overcooking.

Is this soup gluten-free?

It can be if you use gluten-free pasta or omit it altogether.

Can I make this soup ahead of time?

Definitely. It’s great for prepping ahead—just store the pasta separately to prevent it from absorbing too much broth.

What’s the best way to shape small meatballs?

Use a small cookie scoop or your hands, and keep them uniform for even cooking.

Can I use lemon concentrate instead of fresh lemon?

Fresh lemon juice gives the best flavor, but concentrate can work in a pinch.

Can I add beans to the soup?

Yes, white beans or chickpeas are great additions for more fiber and protein.

What greens work best?

Spinach, kale, escarole, or even arugula will work well.

What can I serve with this soup?

A slice of crusty bread, a simple green salad, or a parmesan crisp are perfect pairings.

How do I prevent pasta from becoming mushy?

Cook it separately and add it to each bowl when serving, especially if storing leftovers.

Conclusion

Healthier Italian Wedding Soup with Lemon is a comforting yet light meal that’s full of flavor, nutrition, and warmth. Whether you’re serving it on a chilly night or preparing lunches for the week, this soup is a reliable and delicious choice. The brightness of lemon lifts the traditional dish into something fresh and new—one bowl won’t be enough.

Print