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.
Meatballs
- 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
Soup:
- 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:
- 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:
- 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.
- Add the chicken broth and bring to a boil.
- 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.
- Season the soup to taste with salt and pepper.
- Ladle the soup into bowls and serve. Finish soup with grated Parmigiano-Reggiano on each serving.
Recipe by the chic brûlée at https://thechicbrulee.com/2012/11/20/lightened-up-italian-wedding-soup/
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