Italian Wedding Soup

Prep Time:

1 hr 30 mins

Cook Time:

1 Hour

Serves:

8 servings

Nutrition:

284 calories

Ingredients

Meatballs

  • 1 lb ground turkey breast

  • 1 c fresh whole-wheat breadcrumbs

  • 1 large egg (lightly beaten)

  • 1/4 c fresh parsley (finely chopped)

  • 2 cloves garlic (minced)

  • 1 Tbls Worcestershire sauce

  • 1/2 tsp fennel seeds (crushed)

  • 1/2 tsp salt

  • 2 tsp Extra-Virgin Olive oil

  • 1/2 c dry white wine


Soup

  • 1 Tbls Extra-Virgin Olive oil

  • 1 medium onion (1 c chopped)

  • 2 medium carrots (1 c chopped)

  • 2 medium stalks (1 c chopped)

  • 1/2 small head cabbage (4 c chopped)

  • 8 c low-sodium chicken broth

  • 1 (15 oz) can white beans (rinsed)

  • 8 c escarole, kale or spinach (coursely chopped)

  • 1/2 c Romano cheese (grated)

Preparation

Step 1

To prepare meatballs: Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into 32 (1-inch) meatballs (about 1 scant tablespoon each).


Step 2

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat and add wine, stirring gently to loosen any browned bits.


Step 3

To prepare soup: Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes. Add cabbage and cook, stirring, 5 minutes more. Stir in broth, beans, escarole (or kale) and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Top each portion with 1 tablespoon grated cheese.


TIPS

Make Ahead Tip: Refrigerate for up to 3 days or freeze for up to 6 months; top with cheese just before serving.


NUTRITION

1 serving (1 3/4 c with meatballs): 284 calories, 23.9g protein, 23.5g carbohydrates, 6.3g fiber, 4.6g sugar, 11.1g fat, 3.5g saturated fat, 60.1mg cholesterol, 522.5mg sodium.