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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.

  • Prep:
  • 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


  1. In a bowl, combine turkey, garlic, egg, breadcrumbs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll mixture into 1-tablespoon balls.

  2. 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.

  3. 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.

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