Tuesday, February 7, 2012

Turkey Meatball and Escarole Soup

Italian wedding soup is a perennial favorite and this spin on that classic makes a delicious and satisfying weeknight meal served with a salad and some crusty bread. I chose to make the meatballs with ground turkey, but you could certainly use ground chicken or beef..

Serves 4
3 tbs plain, fresh breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
2 tbs chopped, fresh flat-leaf parsley
Kosher salt and freshly ground pepper
1/2 lb ground turkey
1 large egg
1 tbs extra virgin olive oil
1 small yellow onion, cut into small dice
1 small carrot, cut into small dice
1 celery stalk, cut into small dice
1 quart lower-sodium chicken broth
1 sprig fresh rosemary
1/2 head thinly sliced escarole

Put the breadcrumbs in a medium bowl and moisten with 1/2 tbs water. Mix in the cheese, parsley, 3/4 tsp salt and 1/2 tsp pepper. Add the ground turkey and eggs and mix until just combined. Scoop out 1 tbs of the mixture and, with damp hands, roll into a 3/4 inch meatballs. Heat the oil in a 5 quart pot over medium heat. Add the onion, carrot, celery, and 1 tsp salt; cook until tender, 3 to 4 minutes. Add the chicken broth, rosemary, and 2 cups water; bring to a boil over medium-high heat. Gently add the meatballs; reduce the heat to medium-low to maintain a gentle simmer, and cook for 10 minutes. Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste salt and pepper. Serve with cheese.
I love escarole, particularly in soup. This is such an easy preparation that you can have it on the table in no time at all. I sometimes add a cup of cooked pasta, like acine di pepe or stellini.


  1. yummy I haven't had Wedding soup in years. hugs

  2. I love it too, one of my favorites.

  3. I have escarole in the fridge that I was going to saute with garlic and olive oil. On second thought I decided to make this instead. Can't wait to see you again Arlene!

  4. My favorite just the way I love it so healthy and great photo too!

  5. Escarole is my favorite green with spinach a close second. I often use it in soup. I will give yours a try as it looks absolutely delish!

  6. I make a similar soup quite a bit, Arlene. It's a perfect winter warm up. I often add beans and pasta and then it's a hearty and filling stew.

  7. Love escarole. I sometimes substitute kale, brocoli raab or Romaine lettuce.

  8. I'd love some! I don't know Escarole - must look it up.
    Great to find your lovely recipes - hope you publish a book soon!
    Your CQ is looking really good with all the stitches.
    Thanks for visiting my blog - Try bullion with a light wool. I got into it using tapestry wool at first. Connie. UK

  9. Italian wedding soup is one of my favorites--so satisfying. I don't see escarole around here very much so I usually use spinach or kale. This looks delicious. ;-)


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