Italian Wedding Soup

4 cups (1 quart) chicken stock

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 teaspoon dried basil

1 head escarole, cleaned and chopped



  1. In a large stockpot, add the stock and water, and bring to a simmer
  2. 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
  3. Add the meatballs and escarole to the stock, and cook for approximately 10 minutes, or until the meatballs are cooked through
  4. Adjust the stock’s seasoning with salt and pepper. Serve with a garnish of freshly grated parmesan cheese

Yield: Approximately 3 quarts or 6-8 servings

NOTE: You can make this gluten free by skipping the breadcrumbs, or using gluten-free breadcrumbs