Italian Wedding Soup
Tiny turkey and Parmigiano Reggiano meatballs, bits of pasta, and garlicky escarole marry in this meal-in-a-bowl soup with a wonderfully romantic name.
- 1 White Bread Slice
- ¼ cup Whole Milk
- ¼ cup Grated Parmigiano Reggiano Cheese
- 3 T Chopped Onion
- 4 Garlic Cloves
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
- 12 oz Ground Turkey
- 2 tsp Extra Virgin Olive Oil
- 1 lb Escarole
- 8 cup Low Sodium Chicken Broth
- ¼ cup Dry White Wine
- ¾ cup Ditalini Pasta
Ingredient Facts and Health Benefits
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- Roughly tear bread and combine with milk in a small dish; set aside.
Combine cheese, onion, garlic, salt and pepper. Gently press milk from bread (discard milk) and mash with back of fork. Add to cheese mixture. Add turkey and combine gently by hand. Roll into tiny balls (about 3/4-inch), cover and refrigerate 1 hour.
Heat oil in a large pot over medium heat. Add sliced garlic; sauté 1 minute or until fragrant and beginning to turn golden. Add broth and wine; bring to a boil. Stir in ditalini; cook 5 minutes, stirring often. Reduce heat to medium-low. Add meatballs and escarole; simmer 5 minutes more or until meatballs and pasta are just cooked through.