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  • pat

    Light Italian Wedding Soup Recipe | 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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