Light Italian Wedding Soup

Name: Light Italian Wedding Soup
Prep time: 25 min
Total time: 25 min
Ingredients: 1 pound ground dark-meat turkey (93 percent lean); 2 garlic cloves, minced; 1 large egg, lightly beaten; 0.5 cup plain dried breadcrumbs; 0.25 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

3.4

(104)

7 Reviews

By

Martha Stewart Editors

Updated on September 29, 2020

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.