Italian Wedding Soup

9 Reviews
From: EatingWell Soups Special Issue April 2016

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Meatballs
  • 1 pound ground turkey breast
  • 1 cup fresh whole-wheat breadcrumbs (see Tip)
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon crushed fennel seeds
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • Soup
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion (1 medium)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 medium stalks)
  • 4 cups chopped cabbage (about 1/2 small head)
  • 8 cups low-sodium chicken broth
  • 1 15-ounce can white beans, rinsed
  • 8 cups coarsely chopped escarole or thinly sliced kale leaves (about 1 bunch)
  • 1/2 cup freshly grated Romano cheese

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Refrigerate for up to 3 days or freeze for up to 6 months; top with cheese just before serving.
  • Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition information

  • Serving size: about 1 3/4 cups with 4 meatballs
  • Per serving: 284 calories; 11 g fat(4 g sat); 6 g fiber; 23 g carbohydrates; 24 g protein; 142 mcg folate; 60 mg cholesterol; 5 g sugars; 0 g added sugars; 4130 IU vitamin A; 22 mg vitamin C; 206 mg calcium; 3 mg iron; 523 mg sodium; 870 mg potassium
  • Nutrition Bonus: Vitamin A (83% daily value), Vitamin C (37% dv), Folate (35% dv), Potassium (24% dv), Calcium (18% dv), Iron (15% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 1/2 vegetable, 1/2 lean meat, 2 medium-fat meat, 1/2 fat

Reviews 9

March 18, 2015
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By: susanlindenmeyer
Soup that sustains Really good and filling soup. Like to make a batch on Sunday and freeze individual containers for work week lunches. Pros: Delicious rich flavors. Meatballs come out very tasty and you can adjust veggies to your own liking Cons: A bit labor intensive
February 01, 2014
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By: EatingWell User
Still tasting the goodness To save some bad fat I baked these exact turkey balls instead. I just added 1/2 cup of h2o to the ground turkey and let the ingredients meld together in the fridge for 10 min before rolling them. Baked at 375 for 12 min. I also deglazed the pan with the white wine after cooking down the onions and peppers for the soup base. Added garlic, carrots and some tomato paste instead of the additional can of diced tomatoes Pros: Delicious turkey balls Cons: None really just made adjustments
September 24, 2013
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By: EatingWell User
Loved this recipe and have made it several times. The Fennel Seeds in the Meatballs makes it especially good!
February 28, 2013
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By: EatingWell User
Molto Delizioso This recipe alone makes me glad I subscribed to Eating Well again. It was sustaining even though it is light.My 96 year-old father commented on how much he enjoyed it and he is not easily impressed! I made very few changes. I too used the kale instead of escarole. I omitted fennel from the meatballs only because I don't like fennel.
February 20, 2013
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By: EatingWell User
Excellent soup! The was a great soup that my whole family loved. I made it from scratch tonight using ground chicken and the meatballs were very good. But a couple of weeks ago I made the soup then added frozen chicken meatballs that I had bought from Costco to save time. We are 8 but I had leftovers both times which I put in 2 C containers and then in the freezer. Pros: very healthy, quick if you use premade meatballs Cons: None
February 06, 2013
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By: EatingWell User
Yummy I saw this in a recent issue of the magazine and decided to try it. I'm so glad that I did. I used kale instead of the escarole because that was what they had at the market. Like another reviewer, I liked having the beans rather than the noodles. It seems healthier that way. It wasn't too salty like some other soups I've had recently. Don't leave out the fennel seeds. They are the key to those meatballs. I liked it so much, I actually had leftovers for breakfast this morning!
January 22, 2013
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By: EatingWell User
This was a nice twist on the classic Italian wedding soup with beans instead of pasta. It made for a heartier bowl of soup and I enjoyed both cabbage and a dark green in the soup. My changes were using some homemade turkey meatballs that I already had frozen (with half ground turkey and half hot Italian turkey sausage) and finishing the soup off with a bit of lemon and fresh dill for an extra pop.
January 14, 2013
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By: EatingWell User
Really good and Tasty!!! Added one more cup of broth... Pros: Healty! My family loved it!
January 06, 2013
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By: EatingWell User
This soup is soooo good!! I ,like a lot of other people these days am trying to eat healthier. When I saw this recipe in the Feb. 2013 issue of my Eating Well magazine, I just had to try it. It is so worth it! I immediately froze a container since the recipe said that it would only keep for 3 days in the refrigerator or 6 months in the freezer. I will definitely be making this again! Thanks, Eating Well!!