Escarole Soup with Turkey Meatballs (Italian Wedding Soup)

Escarole Soup with Turkey Meatballs (Italian Wedding Soup) is a delicious, easy, one-pot meal!

Escarole Soup with Turkey Meatballs (Italian Wedding Soup) is a delicious, easy, one-pot meal!

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!

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Escarole Soup with Turkey Meatballs (Italian Wedding Soup)

Escarole Soup with Turkey Meatballs (Italian Wedding Soup) is a delicious, easy, one-pot meal!

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)

Directions:

Stove Directions:

  1. Heat a large pot over med-high heat and add the chicken broth, bring it to a boil, covered.
  2. 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.
  3. Form small meatballs, about 1 tbsp each, you’ll get about 40.
  4. When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
  5. 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:

  1. Pour the chicken broth in the pot, cover and cook high pressure 1 minute to bring it to a boil. Quick or natural release.
  2. 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.
  3. Form small meatballs, about 1 tbsp each, you’ll get about 40.
  4. 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.

 

Nutrition Information

Yield: 8 servings, Serving Size: 1 1/2 cups

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 5
  • Calories: 167 calories
  • Total Fat: 3g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 647.5mg
  • Carbohydrates: 12g
  • Fiber: 2.5g
  • Sugar: 0.5g
  • Protein: 22g
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Makes 12 cups.