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Light Italian Wedding Soup

108

This healthier take on a classic soup includes lots of greens and turkey meatballs.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, January/February 2009

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 (14.5 ounces each) reduced-sodium chicken broth
  • 2 cans (14.5 ounces each) diced tomatoes in juice
  • 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped

Directions

  1. 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.

  2. 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.

  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 soup sprinkled with more Parmesan.

Reviews Add a comment

  • brenda.capconstruction@gmail.com
    31 JAN, 2017
    Terrific, I used ground chicken and added a tsp of honey to the broth.
    Reply
  • pharmon
    15 NOV, 2013
    This is a great recipe. I do not care for cooked greens. We wilt them per individual servings. Again, great recipe!
    Reply
  • Jill Ann
    26 SEP, 2012
    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!
    Reply
  • Since1982
    13 JAN, 2012
    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.
    Reply
  • J3ANA
    11 JAN, 2012
    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!
    Reply
  • MS11934108
    28 NOV, 2011
    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.
    Reply
  • CupcakeLVR
    1 APR, 2009
    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!
    Reply