Escarole Soup with Turkey Meatballs (Italian Wedding Soup) is a delicious, easy, one-pot meal!
Italian Wedding Soup
Italian Wedding soup is a classic favorite of mine. A few more soup recipes I love are Spinach Tortellini en Brodo, Cheeseburger Soup and Chicken and Avocado soup.
It makes a lot, which makes it perfect to make ahead and freeze in portions for lunch or dinner for the month.
This recipe is one from the archives, I re-made it this week and thought I would re-photograph it and give it a face-lift. My teen loves this soup, so I make it often just for her. When she was younger I used to pack this in her thermos to bring to school as a hot lunch.
The name “Italian Wedding Soup” as a reference to the “marriage” of greens and meat in the soup. A favorite in my house, this lightened up version is delicious and satisfying. If you want to keep it low-carb you can leave the pasta out, this can easily be made gluten-free!
My toddler will eat it without the greens. If you can’t find escarole, any dark leafy green would be great. Serve this with a good quality grated cheese on the side!
More Soup Recipes You might Enjoy:
- Lentil Kale Soup
- Easy Wonton Soup
- French Onion Soup
- Creamy Roasted Cauliflower Chowder
- Tomato Basil Soup
Escarole Soup with Turkey Meatballs (Italian Wedding Soup)
Ingredients
For the Meatballs:
- 20 oz 1.3 lb ground turkey breast 99% lean
- 1/4 cup seasoned whole wheat breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup parsley, finely chopped
- 1 large egg
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 1/4 tsp salt
For the soup:
- 8 cups fat-free low sodium chicken broth
- 1 16 oz head escarole, chopped
- fresh cracked pepper, to taste
- 3 oz 1/2 cup uncooked orzo (omit or use GF pasta for GF)
Instructions
Stove Directions:
- Heat a large pot over med-high heat and add the chicken broth, bring it to a boil, covered.
- 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.
- When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
- Add fresh pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until orzo and meatballs are cooked.
Instant Pot Directions:
- Pour the chicken broth in the pot, cover and cook high pressure 1 minute 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.
- 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 orzo and chopped escarole. Add fresh pepper, adjust salt as needed, cover and cook high pressure about 5 minutes, quick release.
Last Step:
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