Wednesday, March 25, 2009

Italian Wedding Soup

Here is a delicious, light version of the traditional Italian wedding soup. It's quick, tasty, healthy and satisfying. Exactly what I look for in a recipe, as you may have noticed if you read this blog fairly regularly.

The broth is light and flavorful, and packed with greens. The meatballs are so tasty that they absolutely steal the show. This is one of those feel-good soups to keep in the back of your mind for a rainy day, or the next time flu season rolls in. Or if you just feel like some yummy soup. That is a feeling I am very familiar with, myself.

Italian Wedding Soup
adapted from Everyday Food magazine
serves 2-3


1/2 pound lean ground turkey
1 garlic clove, minced or pressed
1 medium egg, lightly beaten
1/4 cup plain dried bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan
salt and freshly ground pepper
2 teaspoons EVOO (extra virgin olive oil)
1/2 large onion, halved and thinly sliced
1 large tomato, diced
2 cups low sodium chicken broth
1 head escarole, cored, trimmed, and coarsely chopped


1. In a large bowl, combine turkey, garlic, egg, breadcrumbs, parsley, parmesan, and a pinch of salt and pepper. Combine with your hands. Form small meatballs, about 1 inch in diameter or smaller.

2. In a large pot, heat oil over medium heat. Add the onion and cook, stirring occasionally, until softened (3-4 minutes). Add broth and diced tomato (with juice); bring to a simmer.

3. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes. Add as much escarole as will fit, and continue adding as it wilts down until all is incorporated into the broth. Cook, stirring often, another 5 minutes, until all escarole is wilted and meatballs are cooked through.

4. Taste soup - add salt and pepper as needed. Thin out broth with water if you like. Serve.


1 comment:

  1. Unlike ny soup I have made, but I will certainly try this one. Thanks