Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Light Italian Wedding Soup 3.4 (104) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 29, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 6 This healthier take on a classic soup includes lots of greens, diced tomatoes, and turkey meatballs. Parmesan cheese brings salty, savory flavor and dried breadcrumbs add a bit of texture. Ingredients 1 pound ground dark-meat turkey (93 percent lean) 2 garlic cloves, minced 1 large egg, lightly beaten ½ cup plain dried breadcrumbs ¼ 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 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. Rate it Print