How To Make Escarole Soup with Turkey Meatballs (Italian Wedding Soup)
Escarole soup is an Italian dish that marries meat and vegetables perfectly. This turkey meatball version is cooked with some orzo.
Serves:
Ingredients
For Meatballs:
- 20ozground turkey breast,(1⅓ lbs)
- ¼cupseasoned whole wheat breadcrumbs
- ¼cupParmesan Cheese,grated
- ¼cupparsley,finely chopped
- 1large egg
- ¼cuponion,minced
- 1clovegarlic,minced
- ¼tspsalt
For Soup:
- 8cupschicken broth,fat-free, low sodium
- 16ozhead escarole,chopped
- pepper,freshly cracked, to taste
- ½cupuncooked orzo,or pasta, optional
Instructions
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Heat a large pot over med-high heat and add the chicken broth, bring it to a boil, covered.
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Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using clean hands, gently mix all the ingredients well until everything is combined.
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Form small meatballs, about 1 tablespoon each, to get about 40.
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When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
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Add fresh pepper, adjust salt as needed and cook according to pasta directions. This will be about 10 minutes or until orzo and meatballs are cooked.
Nutrition
- Calories: 278.36kcal
- Fat: 10.05g
- Saturated Fat: 3.18g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.92g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 19.73g
- Fiber: 2.57g
- Sugar: 4.48g
- Protein: 26.08g
- Cholesterol: 79.68mg
- Sodium: 558.29mg
- Calcium: 102.98mg
- Potassium: 635.68mg
- Iron: 2.14mg
- Vitamin A: 32.22µg
- Vitamin C: 5.05mg
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