Unfortunately the warmer weather last week was just a tease and we are back to the colder temperatures. Spring isn’t quite here yet, although I think we could easily skip over the month of March and go straight to April (sorry friends who have March birthdays). If you are looking to warm up, here is another delicious and easy soup for you. The meatballs are very flavorful and the broth is nicely seasoned with the escarole and tomatoes. There are many variations to this soup out there, but this is the lightened up version. This soup comes together easily and is ideal for a weeknight meal.
Light Italian Wedding Soup
What you’ll need:
1 pound ground turkey
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
What you’ll do:
Preheat oven to 350 degrees. In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls. Bake meatballs until no longer pink about 12 minutes.
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
Source: Slightly adapted from Martha Stewart