Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 20 oz ground turkey breast 99% lean; 1/2 tablespoon olive oil; 1/4 cup seasoned whole wheat breadcrumbs; 1 small onion; 1/4 cup grated Parmesan cheese; 2 small carrots; 1/4 cup parsley; 8 cups low-sodium chicken broth; 1 large egg; parmesan cheese rind; 1/4 cup onion; 1 16 oz head escarole; 1 clove garlic; Fresh cracked pepper; 1/4 teaspoon kosher salt; 3 ounces uncooked acini di pepe

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4.9

186 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
8 servings
Calories
167 kcal
Course
Soup, Dinner
Cuisine
Italian

Italian Wedding Soup

Iris Warren

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Made with homemade turkey meatballs, tiny pasta, and dark leafy greens, Italian Wedding Soup is simple yet flavorful. Ready in just 30 minutes!

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Ingredients

Servings

20 oz ground turkey breast 99% lean (1.3 lb total)
1/2 tablespoon olive oil
1/4 cup seasoned whole wheat breadcrumbs
1 small onion (minced)
1/4 cup grated Parmesan cheese
2 small carrots (finely diced)
1/4 cup parsley (finely chopped)
8 cups low-sodium chicken broth
1 large egg
parmesan cheese rind (optional)
1/4 cup onion (minced)
1 16 oz head escarole (fresh spinach, or any dark leafy green, chopped)
1 clove garlic (minced)
Fresh cracked pepper (to taste)
1/4 teaspoon kosher salt
3 ounces uncooked acini di pepe (or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup))

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Instructions

Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered.
Press saute and add the oil, onions and carrots. Saute 4 to 5 minutes, stirring then press cancel and pour the chicken broth and Parmesan cheese rind, if using to the pot. Cover and cook high pressure 10 minutes to bring it to a boil. Quick or natural release.
Meanwhile, 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.
Meanwhile, 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. Place them on a sheet pan and broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes.
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 pasta and chopped escarole.
When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole. Add fresh pepper, adjust salt as needed, cover and cook high pressure about 5 minutes, quick release. Remove parmesan cheese rind and serve.
Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.

Equipments used:

Notes

Makes 12 cups.

Nutrition Information

Show Details

Serving 11/2 cups Calories 167kcal (8%) Carbohydrates 12g (4%) Protein 22g (44%) Fat 3g (5%) Saturated Fat 0.8g (4%) Cholesterol 25mg (8%) Sodium 647.5mg (27%) Fiber 2.5g (10%) Sugar 0.5g (1%)