Italian Wedding Soup
Crafted with tender, homemade turkey meatballs, delicate pasta, and vibrant dark greens, Italian Wedding Soup is both easy to prepare and bursting with flavor. It's a delightful dish that comes together in just 30 minutes!
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Ingredients
- 20 oz ground turkey breast 99% lean
- 1/4 cup grated parmesan cheese
- 1/4 cup parsley
- 1 large egg
- 1/4 cup onion
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1/2 tablespoon olive oil
- 1 small onion
- 2 small carrots
- 8 cups low-sodium chicken broth
- Parmesan cheese rind
- 1 16 oz head escarole
- fresh cracked pepper
- 3 ounces uncooked acini di pepe
- 1/4 cup seasoned whole wheat breadcrumbs
Equipment Needed
- Dutch Oven or large pot
Instructions
- 1
Begin by warming a sizable pot over medium-high heat. Pour in the olive oil, then add the diced onions and chopped carrots. Sauté for roughly 5 minutes, or until the vegetables are tender. Introduce the chicken broth and, if desired, the Parmesan cheese rind, then cover the pot and bring the mixture to a rolling boil.
- 2
In the meantime, take a large mixing bowl and combine the ground turkey, breadcrumbs, egg, parsley, minced onion, garlic, salt, and cheese. With clean hands, gently blend all the ingredients until they are thoroughly mixed.
- 3
Shape the mixture into small meatballs, each approximately 1 tablespoon in size, yielding about 40 meatballs in total. Arrange them on a baking sheet and broil on the second rack from the top until the tops turn a lovely golden brown, which should take about 8 to 10 minutes.
- 4
Once the broth reaches a boil, carefully add the meatballs, followed by the pasta and chopped escarole.
- 5
Season with freshly ground black pepper, adjust the salt to taste, and cook according to the pasta's instructions, for about 10 minutes or until both the pasta and meatballs are fully cooked. Remove the Parmesan cheese rind before serving.
- 6
Select the sauté function and pour in the oil, then add the onions and carrots. Sauté for 4 to 5 minutes, stirring occasionally. Afterward, press cancel and pour in the chicken broth along with the Parmesan cheese rind, if using. Secure the lid and set to high pressure for 10 minutes to reach a boil. Perform a quick or natural release afterward.
- 7
While waiting, mix together the ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt, and cheese in a large bowl. Use your clean hands to gently combine all the ingredients until well incorporated.
- 8
Roll the mixture into small meatballs, roughly 1 tablespoon each, which should yield around 40 meatballs.
- 9
As the broth boils, gently drop in the meatballs and add the orzo and chopped escarole. Season with fresh pepper, adjust the salt if needed, secure the lid, and cook on high pressure for about 5 minutes. After the time is up, perform a quick release. Finally, take out the Parmesan cheese rind and serve your delicious soup.
Nutrition Information
Notes & Tips
- Makes 12 cups.