Italian Wedding Soup with Escarole
This comforting and flavorful Italian Wedding Soup recipe is protein-packed and incredibly nourishing. Made with ground turkey meatballs, escarole, eggs and parmesan cheese; all simmered together in a savory broth. The perfect cozy meal for winter months!
Servings: 6 servings
Calories: 248kcal
Ingredients
- 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
Instructions
- 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.
- 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).
- 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 little more salt and pepper if needed. Ladle into your favorite bowl and enjoy!
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 13g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 502mg | Potassium: 962mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2105IU | Vitamin C: 11mg | Calcium: 159mg | Iron: 3mg