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 ground turkey breast 99% lean, 1.3 lb total
- 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 teaspoon kosher salt
For the soup:
- 1/2 tablespoon olive oil
- 1 small onion, minced
- 2 small carrots, finely diced
- 8 cups low-sodium chicken broth
- Parmesan cheese rind, optional
- 1 16 oz head escarole, fresh spinach, or any dark leafy green, chopped
- fresh cracked pepper, to taste
- 3 ounces uncooked acini di pepe, or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup)
Instructions
Stove Directions:
- 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.
- 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.
- When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole.
- 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.
Instant Pot Directions:
- 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.
- 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. Remove parmesan cheese rind and serve.
Last Step:
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