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á-1009

Italian Wedding Soup

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Italian Wedding Soup 0 Picture

Ingredients

  • 1 slice white sandwich bread - crust removed
  • 1/4 cup whole milk
  • 12 oz. ground turkey - white and dark meat
  • 1/4 cup Parm cheese
  • 1/4 cup finely chopped onion
  • 1 garlic clove, finely minced
  • 1/2 tsp. coarse salt
  • 1/4 tsp. black pepper
  • 2 tsp. EVOO
  • 3 garlic cloves, chopped
  • 8 cups reduced sodium chicken broth
  • 1/4 cup dry white wine
  • 3/4 cup ditalini or other small pasta
  • 1 head escarole (about 1 lb.), chopped

Details

Preparation

Step 1

1. Roughly tear bread and combine with milk in small dish - set aside.
2. Combine turkey, cheese, onion, garlic, salt, pepper. Mash up bread mix and add to turkey mix. Mix gently. Roll into small balls - about 3/4" - cover and refridgerate about 1 hour.
3. Heat oil in large pot over medium heat. Add garlic, saute 1 min. Add broth and wine - bring to a boil. Stir in ditalini - cook 5 min., stirring often. Reduce heat to med-low, add meatballs and escarole, simmer 5 min. or until meatballs and pasta are just cooked through. Serves 6.

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