Light Italian Wedding Soup

104 Ratings
  • 5 17
  • 4 30
  • 3 37
  • 2 18
  • 1 2

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.

Everyday Food, January/February 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
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Ingredients

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.

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  • 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.

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Reviews (7)

104 Ratings
  • 5 17
  • 4 30
  • 3 37
  • 2 18
  • 1 2
Martha Stewart Member
01/31/2017
Terrific, I used ground chicken and added a tsp of honey to the broth.
Martha Stewart Member
11/15/2013
This is a great recipe. I do not care for cooked greens. We wilt them per individual servings. Again, great recipe!
Martha Stewart Member
09/26/2012
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!
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Martha Stewart Member
01/13/2012
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.
Martha Stewart Member
01/11/2012
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!
Martha Stewart Member
11/28/2011
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.
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Martha Stewart Member
04/01/2009
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!
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