Italian Wedding Soup
Italian wedding soup in bowl
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Course: Dinner, Soup
Cuisine: Italian
Keyword: Soup
Servings: 8 servings
Calories: 192kcal
Author: Chef Bill Collins

Ingredients

  • 4 cups chicken stock (1 quart)
  • 4 cups water
  • 1 pound turkey burger
  • 1 egg, beaten
  • ½ cup dried bread crumbs
  • ¼ cup grated Parmesan cheese (plus extra for garnish)
  • 1 tsp dried basil
  • 1 head escarole, cleaned and chopped
  • salt
  • pepper

Instructions

  • In a large stockpot, add the stock and water, and bring to a simmer
  • While the stock is simmering, prepare the meatballs: combine the turkey burger, eggs, bread crumbs, parmesan cheese, basil, ½ teaspoon salt, and ¼ teaspoon pepper.  Roll or scoop into mini-meatballs, approximately 1-1 ½ inches in diameter
  • Add the meatballs and escarole to the stock, and cook for approximately 10 minutes, or until the meatballs are cooked through
  • Adjust the stock’s seasoning with salt and pepper. Serve with a garnish of freshly grated parmesan cheese

Notes

Yield: Approximately 3 quarts or 6-8 servings
You can make this gluten free by skipping the breadcrumbs, or using gluten-free breadcrumbs
Nutrition Facts
Italian Wedding Soup
Amount per Serving
Calories
192
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
67
mg
22
%
Sodium
 
353
mg
15
%
Potassium
 
332
mg
9
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
17
g
34
%
Vitamin A
 
1331
IU
27
%
Vitamin C
 
4
mg
5
%
Calcium
 
92
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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