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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Smith

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground turkey meat
1 tsp minced garlic
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/2 cup grated Parmesan cheese
Salt and Pepper
1 Tbsp Olive Oil
1 medium onion, halved and thinly sliced
2 cans low sodium chicken broth
2 cans petite diced tomatoes in juice
2 heads of escarole (can substitute kale), washed, trimmed and coarsely chopped

Directions:
Directions:
In a large bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp salt and 1/4 tsp pepper. Roll tablespoonfuls of mixture into balls. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Add broth and tomatoes with juice, bring to a simmer. Add meatballs, one at a time, cook without stirring until meatballs float to surface, about 5-7 minutes. Add escarole and cook until wilted about 10 minutes on low heat. Season with salt and pepper. Serve sprinkled with shaved or grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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