Italian Wedding Soup
Enjoy this healthier version of the classic Italian soup. We’ve subbed out the red meat for turkey or chicken. Feel free to add some shaved or grated parmesan or parmigiano-reggiano before serving for a little extra flavor!
+ 2 Tbsp extra virgin olive oil
+ 1 onion, chopped
+ 2 stalks celery, finely diced
+ 1 medium carrot, peeled and finely diced
+ 3 tsp minced garlic
+ 3 quarts low-sodium chicken broth or homemade stock
+ 2 heads escarole, core removed and leaves torn into bite-sized pieces
+ 2 medium zucchini, cut into bite-size pieces
+ 12 oz. ground turkey or chicken
+ 3/4 tsp kosher salt
+ 1/2 tsp finely ground black pepper
+ 1/3 C fresh bread crumbs
+ 1/4 C low-fat milk
+ 1/4 C grated Parmesan or Parmigiano-Reggiano cheese
+ 2 Tbsp finely chopped parsley
+ 1/3 C ditalini (or other small pasta)
+ Salt and pepper to taste
- Heat olive oil in large stockpot or Dutch oven over medium-high heat and saute onion, celery, and carrot until the vegetables start to soften. Add 2 tsp of minced garlic and saute for one to two minutes more, being sure not to burn the garlic. Add the broth and stir; bring to simmer and add escarole and zucchini. Cook until the escarole and zucchini are tender, about 30 minutes.
- Meanwhile, in a large mixing bowl, hydrate the bread crumbs with the milk, then mix together with ground meat, remaining garlic, salt and pepper, 1/4 C cheese, and parsley. Roll mixture between palms to form bite sized meatballs, no larger than 1” in diameter. (Note: you can add one beaten egg to mixture to ensure balls stay together.)
- Add the meatballs to the broth and bring back to a simmer, then allow to cook for 8 minutes. Add ditalini and cook until ditalini is tender. Season with salt and pepper to taste.