A delicious, easy one pot meal!
It makes a lot, which makes it perfect to make ahead and freeze in portions for lunch or dinner for the month.
This recipe is one from the archives, I re-made it this week and thought I would re-photograph it and give it a face-lift. My teen loves this soup, so I make it often just for her. When she was younger I used to pack this in her thermos to bring to school as a hot lunch.
The name “Italian Wedding Soup” as a reference to the “marriage” of greens and meat in the soup. A favorite in my house, this lightened up version is delicious and satisfying. If you want to keep it low-carb you can leave the pasta out.
My toddler will eat it without the greens. If you can’t find escarole, any dark leafy green would be great. Serve this with a good quality grated cheese on the side!
20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp salt
For the soup:
8 cups fat-free low sodium chicken broth
1 (16 oz) head escarole, chopped
fresh cracked pepper, to taste
3 oz (1/2 cup) uncooked orzo
In a large pot, heat the chicken broth over medium heat, covered.
While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you’ll get about 40.
When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
Add fresh pepper, adjust salt as needed and cook about 10 minutes or until orzo is done.
Makes 12 cups.
Keywords: Escarole Soup with Turkey Meatballs (Italian Wedding Soup)
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