Light Italian Wedding Soup

Prep Time:
25 mins
Total Time:
25 mins

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.


  • 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


  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.

    Light Italian Wedding Soup
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