Italian Wedding Soup with Turkey Meatballs
This hearty soup can be made ahead and frozen for up to three months, so you can enjoy it well into spring.
- Total Time:
- Servings: 6
Photography: Bryan Gardner
Source: Martha Stewart Living, February 2016
- 1 pound ground dark-meat turkey (93 percent lean)
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, halved and thinly sliced
- 2 cans (14.5 ounces each) low-sodium chicken broth
- 2 cans (14.5 ounces each) diced tomatoes with juices
- 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
In a bowl, combine turkey, garlic, egg, breadcrumbs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll mixture into 1-tablespoon balls.
In a large pot, heat oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes with juices; bring to a simmer. Add meatballs and cook, without stirring, until they float to surface, about 5 minutes.
Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water, if desired; season with salt and pepper. Serve, sprinkled with cheese.