Pittsburgh Wedding Soup – A Western PA Favorite You’ll Love

Pittsburgh Wedding Soup is a beloved variation of the traditional Italian classic, bringing together tender meatballs, leafy greens, and delicate pasta in a savory broth. It’s the kind of comfort food that feels like a warm hug—flavorful, nourishing, and deeply satisfying. This lighter version keeps all the heart and soul of the original while offering a more balanced approach, making it ideal for cozy family dinners or a make-ahead lunch.

Why You’ll Love This Recipe

Soul-Warming Flavor – Rich broth, seasoned meatballs, and fresh veggies in every spoonful.
Leafy Greens Goodness – Spinach or escarole adds texture, nutrients, and color.
Lighter Meatballs – Lean turkey keeps things satisfying without the heaviness.
Meal Prep Hero – Makes a big batch perfect for freezing or enjoying all week.

Ingredients

For the meatballs:

• ½ lb lean ground turkey
• 2 tbsp plain breadcrumbs
• 1 tbsp grated Parmesan cheese
• 1 egg white
• 1 garlic clove, minced
• ¼ tsp dried Italian seasoning
• Salt and pepper to taste

For the soup:

• 1 tsp olive oil
• ½ small onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 6 cups low-sodium chicken broth
• ½ cup uncooked whole wheat orzo or acini di pepe pasta
• 2 cups fresh spinach or escarole, chopped
• Salt and pepper to taste
• Extra grated Parmesan for serving (optional)

Instructions

Make the Meatballs
In a bowl, mix ground turkey, breadcrumbs, Parmesan, egg white, garlic, Italian seasoning, salt, and pepper. Roll into small ¾-inch meatballs. Set aside.

Sauté the Veggies
Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes, until softened.

Simmer the Broth
Add the chicken broth and bring to a gentle boil. Carefully drop in the meatballs and reduce heat to a simmer. Let cook for 10–12 minutes until meatballs are cooked through.

Add Pasta and Greens
Stir in the pasta and cook according to package directions (usually 7–9 minutes), until al dente. Add the spinach or escarole during the last 2 minutes of cooking. Season with salt and pepper to taste.

Serve Warm
Ladle into bowls and top with a sprinkle of Parmesan if desired.

Nutritional Information (Per Serving)

Calories: 210
Protein: 18g
Fat: 6g
Carbohydrates: 20g
Sugar: 3g
Fiber: 2g

Tips for Success

• Keep the Meatballs Small – Tiny meatballs are traditional and cook quickly in the broth.
• Use Fresh Greens – Spinach or escarole adds color and nutrients without overpowering the flavor.
• Great for Freezing – Make a double batch and freeze leftovers in individual portions.
• Swap the Protein – Try ground chicken or lean beef for a twist.

Why This Recipe Works

This soup blends simplicity and flavor in the best way—lean meatballs add protein, orzo adds heartiness, and the broth ties it all together. It’s comforting without being too heavy, and thanks to the use of light ingredients, it fits perfectly into a balanced lifestyle.

Pittsburgh Wedding Soup is a warm, nourishing dish that delivers comfort with every bite. With tender turkey meatballs, fresh greens, and flavorful broth, it’s a lighter take on a beloved tradition—perfect for busy weeknights or slow weekends at home.