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!

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

2
Freestyle Points
167
Calories
Total Time: 30 mins
Yield: 8 servings
COURSE: Dinner, Soup
CUISINE: Italian
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)

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.
  •  

Nutrition

Serving: 11/2 cups, Calories: 167kcal, Carbohydrates: 12g, Protein: 22g, Fat: 3g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 647.5mg, Potassium: 0mg, Fiber: 2.5g, Sugar: 0.5g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 2
Points +: 5
Makes 12 cups.