Lightened Up Italian Wedding Soup
Cuisine: Italian
Author: Janelle
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
A recipe for a lightened up version of Italian Wedding Soup, made with healthy ground turkey, hearty greens and tasty vegetables.
  • 1 medium white or yellow onion, grated
  • ⅓ cup fresh Italian parsley, chopped
  • 1 large egg
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup panko breadcrumbs
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • 1 pound ground turkey breast
  • 1 tablespoon extra virgin olive oil
  • 3 carrots, diced
  • 1 cup white or yellow onion, minced
  • 12 cups chicken broth
  • 1 pound curly endive, coarsely chopped (you can substitute spinach or escarole if you’d like)
  • Parmigiano-Reggiano, grated, for garnish
  • Salt and freshly ground black pepper
First, prepare the meatballs:
  1. Stir the onion, parsley, egg, salt, pepper, panko breadcrumbs and grated cheese in a large bowl to blend. Stir in the ground turkey and gently combine. With a teaspoon, shape the meat mixture into 1-inch meatballs and place onto a baking sheet.
Next, make the soup:
  1. Heat the extra virgin olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion and carrots, and saute until softened, 5 to 6 minutes, stirring occasionally.
  2. Add the chicken broth and bring to a boil.
  3. Add the raw meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8-10 minutes.
  4. Season the soup to taste with salt and pepper.
  5. Ladle the soup into bowls and serve. Finish soup with grated Parmigiano-Reggiano on each serving.
Recipe by the chic brûlée at