Italian Wedding Soup with Escarole

Italian Wedding Soup

Watch the step-by-step video HERE.

Winter has been fairly kind here in NJ, that is, until today.

It is SO cold today.  But it’s not even the cold that makes it so unenjoyable, it’s the wind factor.  BRRRRRRRRRRRRRRRRRRRRR.

But since I’m not a big fan of complaining or complainers, I myself, try to keep my complaining to a minimum (most of the time).

Therefore, rather then focusing on the cold, windy, winter day (which will lead me right down the road of complaining!) I choose to focus on big, pots, of warm, comforting, nourishing meals just like this Italian Wedding Soup with Escarole.

This soup is a crowd pleaser.

And certainly a great family meal.  I mean what kid doesn’t like a little baby meatball?

It’s packed with protein and dark leafy greens, and aside from rolling out fifty mini meatballs, it cooks up surprisingly fast.  I just love comforting meals like this that are also good for my body. #winwin

Escarole is by far by favorite green to use for this soup but if you can’t find any, curly endive or even spinach will get the job done.

Make a big pot on the weekend to enjoy through out you week or get really crazy, run to the store, and make this one tonight!

Glass Mixing Bowls
Rimmed Baking Sheet
Silat Mat
5 1/2 Quart Le Crueset Pot

Italian Wedding Soup with Escarole

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 1 lb. lean ground turkey
  • 1 small onion, diced (1/3 cup)
  • 2 cloves crushed garlic
  • 1/3 cup finely chopped parsley
  • 1/4 cup parmesan cheese
  • 1/4 cup whole wheat panko breadcrumbs
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 12 cups low-sodium chicken broth
  • 1 pound escarole
  • 2 eggs + 2 tbsp parmesan cheese


  1. In a large bowl combine ground turkey, onion, garlic, parsley, 1/4 cup parmesan cheese, bread crumbs, egg, and salt and pepper.  Use your hands to combine everything together and then free-form little meatballs, resting them on rimmed baking sheet as you work (see video for example).  I use about a tablespoon per meatball and end up with about 45-50 meatballs.
  2. Add all of the chicken broth to a large pot (I use a 5 quart LeCruset) and bring to a boil over a medium high heat.  Gently add in the meatballs into the soup followed by the escarole.  Cook for 10 minutes or until the greens are wilted and the meatballs are cooked through (you will notice the meatballs will begin to float to the top).
  3. In small bowl whisk together eggs and parmesan cheese and then gently drizzle into the soup, stirring as you pour.  You should end up with thin stands of egg throughout your soup.
  4. Give it a taste and add little more salt and pepper if needed.  Ladle into your favorite bowl and enjoy!
Nutrients per 1/6th of the recipe: Calories: 196g; Total Fat: 4.5g Saturated Fat: 1.7g; Cholesterol: 131mg; Carbohydrate: 8.6g; Dietary Fiber: 2.5g; Sugars: 0.2g; Protein: 27.9g