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Italian Wedding Soup

http://www.eatingwell.com/recipes/italian_wedding_soup.html

From EatingWell:  January/February 2013

This Italian Wedding Soup recipe is Italian comfort food at its best, and this easy soup recipe lends itself to countless variations. Substitute spinach, chicory, chard or any other leafy green for the escarole or kale, and any leftover cooked (or canned) beans for the white beans in this healthy Italian wedding soup recipe.

8 servings, about 1 3/4 cups each with 4 meatballs | Active Time: 1 hour | Total Time: 1 1/2 hours

Ingredients

Meatballs

Soup

Preparation

  1. To prepare meatballs: Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into 32 (1-inch) meatballs (about 1 scant tablespoon each).
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat and add wine, stirring gently to loosen any browned bits.
  3. To prepare soup: Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes. Add cabbage and cook, stirring, 5 minutes more. Stir in broth, beans, escarole (or kale) and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Top each portion with 1 tablespoon grated cheese.

Nutrition

Per serving : 253 Calories; 10 g Fat; 3 g Sat; 3 g Mono; 65 mg Cholesterol; 19 g Carbohydrates; 21 g Protein; 6 g Fiber; 532 mg Sodium; 823 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 vegetable, 1/2 lean meat, 2 medium-fat meat, 1/2 fat

Tips & Notes