Tuesday, March 10, 2009

light italian wedding soup

This dish, prepared for Quinlan NYE, is becoming a quick family favorite. I made it for the first time in TN and then made it for myself again when I was sick with that severe headcold/pneumonia/flu thing that was going around. I added tons of SPICE that time and tried to have the chicken turkeyness of the dish heal me. Here are the instructions as Martha Stewart intended:


  • 1 pound ground dark-meat turkey (93 percent lean)
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1/2 cup plain dried breadcrumbs
  • 1/4 cup grated Parmesan, plus more for serving
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped


  1. In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
  2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
  3. Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
I switched out the escarole for kale because they don't have escarole at the super wallmart in sevierville. It turned out to add a YUMMY deep green flavor and we decided to keep it that way for future preps. Enjoy!


Megan said...

Can't wait to try this :)

alicojolico said...

oh nice! that looks so good!

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