Light Italian Wedding Soup

Light Italian Wedding Soup
Light Italian Wedding Soup

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Ingredients

  • 1

    lb. ground dark-meat turkey (93% lean)

  • 2

    garlic cloves, minced

  • 1

    large egg, lightly beaten

  • 1/2

    cup plain dried breadcrumbs

  • 1/4

    cup grated Parmesan, plus more for serving

  • coarse salt and ground pepper

  • 1

    Tbsp 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 lbs. total), cored, trimmed and coarsely chopped

Directions

1.) In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, I tsp salt, and 1/4 tsp pepper. Using 1 Tbsp 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.

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