Italian Wedding Soup

How to make an Italian Wedding Soup.

Ingredients: Serves 6-8

For the Meatballs:

  • 1 pound ground turkey breast
  • 1 cup fresh whole-wheat breadcrumbs
  • 1 large egg, lightly beaten
  • ¼ cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon crushed fennel seeds
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 teaspoons extra-virgin olive oil
  • ½ cup dry white wine

For the Soup:

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion (1 medium)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 medium stalks)
  • 4 cups chopped cabbage (about 1/2 small head)
  • 8 cups low-sodium chicken broth
  • 1 15-ounce can white beans, rinsed
  • 8 cups coarsely chopped escarole or thinly sliced kale leaves (about 1 bunch)
  • ½ cup freshly grated Romano cheese

Instructions:

  1. Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl.
  2. Refrigerate for 10 minutes to firm up.
  3. With damp hands, shape the mixture into 32 (1-inch) meatballs (about 1 scant tablespoon each).
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
  5. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes.
  6. Remove from the heat and add wine, stirring gently to loosen any browned bits.
  7. Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat.
  8. Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes.
  9. Add cabbage and cook, stirring, 5 minutes more.
  10. Stir in broth, beans, escarole (or kale) and the meatballs and any juice.
  11. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes.
  12. Top each portion with 1 tablespoon grated cheese.
  13. Enjoy!
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