Italian Wedding Soup

The name "Italian Wedding Soup" as a reference to the "marriage" of greens and meat in the soup. A favorite in my house, this lightened up version is delicious and satisfying. If you want to keep it low-carb you can leave the pasta out.

Yield: 8 servings ( Serving Size: 1.5 cups )
Community Recipe from

Ingredients

  • For the Meatballs:
  • 20 ounce(s) ground turkey breast 99% lean
  • 0.25 cup(s) Italian Breadcrumbs
  • 0.25 cup(s) parmesan cheese grated
  • 0.25 cup(s) parsley finely chopped
  • 1 whole(s) eggs large
  • 1 cup(s) onion minced
  • 1 clove(s) garlic minced
  • 0.25 teaspoon(s) salt
  • For the Soup:
  • 8 cup(s) fat free chicken broth
  • 1 head(s) escarole chopped
  • 3 ounce(s) orzo uncooked

Preparation

  1. In a large pot, heat the chicken broth over medium heat, covered.

  2. While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 40.

  3. When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.

  4. Add fresh pepper, adjust salt as needed and cook about 10 minutes or until orzo is done.
November 2012

This recipe is a personal recipe added by williasl10 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian Wedding Soup Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy