Light Italian Wedding Soup
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
Details
Servings 6
Preparation time 25mins
Cooking time 50mins
Preparation
Step 1
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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