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!
Italian Wedding Soup
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.
9 Reviews for Italian Wedding Soup
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."
Added one more cup of broth...
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!!