Italian Wedding Soup

Italian Wedding Soup

Makes 8 servings


1 pound ground turkey

1/2 pound Italian sausage, casing removed

2/3 plain bread crumbs

1/2 cup grated Parmesan

1 small onion, grated

3 tablespoons chopped fresh Italian parsley

1 teaspoon minced garlic

3 tablespoons milk

1 large egg, slightly

Kosher salt

Coarse-ground black pepper

For the soup:

2 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

3 carrots, peeled and cut into 1/4 inch pieces (about 1 cup)

2 celery stalks, cut into 1/4 inch pieces (about 3/4 cup)

12 cups chicken stock (homemade or store-bought)

1 head escarole, cored, washed and coarsely chopped

2 cups shredded cooked chicken breast

3/4 pound fusilli pasta, cooked

Grated Parmesan cheese, for serving

Crusty bread for serving

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.

For the meatballs, place the ground turkey, sausage, bread crumbs, Parmesan, onion, parsley, garlic, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and gently mix until combined. With a small scoop or teaspoon, drop 1 to 1 1/4-inch meatballs onto the baking sheet. (You should have about 40-50 meatballs.) Bake for 30 minutes, until cooked through and lightly browned. Drain and set aside.

Meanwhile, make the soup. Heat the olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the onion, carrots, and celery, and cook until tender, about 5 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the escarole and simmer until wilted and cooked, about 3 minutes. Stir in the meatballs and shredded chicken, and cook for 1 minute. Season, to taste, with salt and pepper.

Divide the cooked pasta among soup bowls, and ladle soup into the bowls. Sprinkle each serving with grated Parmesan and serve with crusty bread.


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment