Italian Wedding Soup with Turkey Meatballs

Photo: Bryan Gardner
Prep Time:
25 mins
Total Time:
25 mins

This hearty soup can be made ahead and frozen for up to three months, so you can enjoy it well into spring.


  • 1 pound ground dark-meat turkey (93 percent lean)

  • 2 cloves garlic, minced

  • 1 large egg, lightly beaten

  • ½ cup plain dried breadcrumbs

  • ¼ 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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