Italian Wedding Soup with Escarole

It’s officially soup season! And there’s not much better than a piping hot bowl of soup on a chilly day, and this Italian wedding soup is one of our all-time favorites. The hearty combination of meatballs, greens and parmesan cheese in a warm broth just can’t be beat.

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.

Why you’ll love this recipe

• Super filling: This meal is incredibly tasty, warming, and satisfying. You’re going to want to make it on repeat!
• Nutritious: It’s loaded with good-for-you ingredients that keep you full while nourishing your body. This dish has it all, from the protein-packed turkey to the nutrient-rich escarole.
• Flavorful: This comforting bowl of deliciousness is one that you’ll want on repeat all season long. Serve with a warm loaf of crusty bread for sopping up all that wonderful broth!
• Easy to make and reheats well: There’s nothing complicated about this soup recipe and it reheats well, so you can enjoy a tasty bowl of soup for several days.

Key ingredients needed

This Italian wedding soup recipe is packed with protein, nutrients, and flavor. You’re going to be in LOVE. Here are all of the essentials needed to make it:

• For the meatballs: We’re using lean ground turkey for the meatballs. If you don’t want to use turkey, try using ground chicken or even beef. The meatballs are also made with onion, garlic, parsley, parmesan cheese, panko bread crumbs and an egg.
• Escarole: By far my favorite green to use for this soup, but if you can’t find any, curly endive or even spinach will get the job done.
• Eggs + parmesan cheese: Authentic Italian wedding soup is finished with a mix of eggs and parmesan cheese, which adds a touch of texture and flavor to the soup.

How to make this recipe

This meatball soup recipe is pretty simple to make. Once you have your meatballs formed, you can get the soup started. Here’s the easy process:

For the full, printable recipe, reference the recipe card at the bottom of the page.

Make the meatballs: In a large bowl combine ground turkey, onion, garlic, parsley, 1/4 cup parmesan cheese, breadcrumbs, egg, and salt and pepper. Use your hands to combine everything together and then free-form little meatballs, resting them on a rimmed baking sheet as you work (see video for example).

Simmer the soup: Add all of the chicken broth to a large pot 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).

Finish & serve: 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. Give it a taste and add a little more salt and pepper, if needed. Ladle into your bowls and enjoy!

Expert tips

• Size of meatballs: Because this is soup, it’s recommended that the meatballs are more on the small side (about 1 tablespoon per meatball) and try to make sure they are uniform in size, so they cook evenly. You should end up with 45 to 50 meatballs.
• Make ahead: You can form the meatballs a day before you plan to make the soup, or even freeze some meatballs for later use.
• Using prepared frozen meatballs: To save time, frozen meatballs may be used. I recommend Italian or chicken meatballs. Mini meatballs are a great choice. No need to bake them, you will simply add them to the soup and simmer until heated through.

Serving suggestions

This soup is plenty satisfying on its own, but it also pairs nicely with a fresh green salad. We also love it served with bread to soak up the flavorful broth! Try it with garlic bread, breadsticks, rolls, a slice of buttered sourdough, or a crusty baguette!

Storage recommendations

• To store: Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat this soup in the microwave until hot. 
• To freeze: Place in a freezer-safe airtight container and freeze for up to 3 months. Be sure to label the soup with the date, so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.

More healthy soup recipes to try

• Rotisserie Chicken Noodle Soup
• Meatball Vegetable Soup
• Butternut Squash and Apple Soup
• Asparagus Soup
• Minestrone Soup

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!