Italian Wedding Soup
Sarah Carey shares with Martha a healthy take on traditional Italian wedding soup.
Light Italian Wedding Soup
Watch the Video
Italian Wedding Soup
Sarah Carey shares with Martha a healthy take on traditional Italian wedding...
Watch the Video
Italian Wedding Soup
Sarah Carey shares with Martha a healthy take on traditional Italian wedding...
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Everyday Food, January 2008
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 6
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Ingredients
- 1 pound ground dark-meat turkey (93 percent lean)
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium onion, halved and thinly sliced
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
Directions
- In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
- In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs 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 soup sprinkled with more Parmesan.
AMEN Since 1982! I am so tired of people reviewing a recipe that they've changed beyond recognition. Totally unhelpful!! Please stop doing this, people!
I don't mean to be unkind but unless reviewers prepare the recipe exactly as written at least once, the resulting reviews (of preemptive variations) really aren't relevant or helpful to someone who is wondering if *this* recipe is delicious and satisfying.
Although extremely healthy, the flavors didn't appear as rich as I would have preferred. Thus, I added a pinch of thyme, basil, and dried parsley to my meatballs.
Also, I switched out escarole (couldn't find it at the supermarket) for some chopped spinach leaves.
There still appeared a bit too much broth, so at the same as placing in the meatballs I added 1 cup of barley with a dash of basil.
The result was a wonderful dish!
This is a good recipe. I add a bit of thyme to the meatballs and I bake them first too. I also add some ditalini and/or barley to the soup.
I made a version of this soup. I found the meatballs to be a bit blan when I first tried it. So I added spicy turkey sausage. Check out the receipe and pictures on my blog http://loveandpastry.blogspot.com/2011/02/italian-wedding-soup.html and leave a comment.
I actually add some flat-leaf parsley to my meatballs and bake them in the oven first. Overall this was a great soup. We loved it!