Italian Wedding Soup

This Soup Sunday, I am going to show you how to make one of my faves, Italian Wedding Soup and I’m lightening it up a little bit with mini turkey meatballs. If you are in the Northeast like we are, temps have dropped again and you NEED this to warm your soul today! Enjoy!

Italian Wedding Soup

Ingredients:
2 tbsp olive oil
1/2 stick butter
3 carrots, peeled and diced
1 onion, diced
1 shallot, diced
4 stalks celery, diced
1 tsp oregano
4 c chicken broth
2 cans Goya white beans with liquid
2 heads of escarole, cleaned and chopped
salt & pepper

For meatballs:
1 lb ground turkey
1 egg
1 tsp garlic powder
1 tsp onion powder
1 tbsp parmesan cheese, grated
4 leaves basil, finely chopped
1/4 c panko bread crumbs

Heat the olive oil and butter in a large pot until melted. Add carrots, onion, shallot and celery and start to saute down for about 8-10 minutes. Add in oregano and a large pinch of sea salt. Stir and add in chicken broth. Bring to a simmer and continue simmering for about 25 minutes while you make the meatballs.

In a bowl with the ground turkey, add egg, garlic and onion powder, parm cheese, basil, bread crumbs, fresh ground black powder and a small pinch of sea salt. Use your hands to combine really well.

Using a teaspoon, roll the meatballs in your hands and drop them into your simmering broth. Cook for about 10 minutes once all of your meatballs are added. Add white beans and escarole (Note: it may seem like 2 heads of escarole is too much but it will cook down and fit nicely). Using a spoon, fold in the beans and the escarole. Cover and simmer for another 10 minutes. Add some fresh ground black pepper and approx a tsp of sea salt. Simmer 10 more minutes. Serve in bowls with some grated parmesan cheese on top.

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