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    We've collected 60 soul-satisfying soup recipes that can be made in an hour or less, including chicken soup, vegetable soup, tomato soup, chowder, gazpacho, and more.
    February 2, 2011

    Light Italian Wedding Soup

    2y Saved to Epicurious
    • Rachel Burch

      Light Italian Wedding Soup Recipe | Food Recipes - Yahoo! Shine : Light yet delicious version of a classic recipe featuring parmesan turkey meatballs and loaded with veggies.

    • Gibson Crew

      Light Italian Wedding Soup (Quick Martha Stewart Recipe): This healthier take on a classic soup includes lots of greens and turkey meatballs

    • Jody Spraker Pozen

      Light Italian wedding soup with turkey meatballs and escarole -- Martha Stewart

    • Dental Tourism

      Light Italian Wedding Soup Recipe | Food Recipes - Yahoo! Shine #dental #poker

    • Kirstin Jackson

      Light Italian Wedding Soup: Martha Stewart Everyday Food Light Cooking Recipe

    • Victoria Howard Weyel

      Light Italian Wedding Soup - Martha Stewart - Everyday Food

    • Kathy McCarrick

      Light Italian Wedding Soup Recipe & Video | Martha Stewart

    • Nancy Mattea

      Light Italian Wedding Soup 0 4 Email Print View Gallery WATCH THE VIDEO Play Video Meatball Soup Sarah Carey shares a healthy take on traditional Italian wedding soup. WE ALSO LOVE Quick Soup Recipes ��1 of 2 FIND MORE Escarole recipes Fall recipes Ground turkey recipes Italian recipes Soups recipes Poor Okay Good Great Awesome Rate (27) Comments(5) This healthier take on a classic soup includes lots of greens and turkey meatballs. Everyday Food, January 2008 Prep Time 25 minutes Total Time 25 minutes Yield Serves 6 Add to Shopping List Ingredients 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 Directions 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. 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. 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.

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