Italian Wedding Soup


A traditional Italian soup made with lean turkey meatballs and lots of hearty vegetables.

Easy Serves
SKILL LEVEL 2 quarts
1 teaspoon Mazola® Corn, Canola OR Vegetable Oil
1 cup diced onion, divided
1-1/2 cups diced celery, divided
3 cloves garlic, minced, divided
8 ounces ground turkey breast OR ground chicken breast
1/4 cup panko bread crumbs
1 teaspoon Italian herb seasoning
6 cups reduced sodium chicken broth
2 cups sliced carrots
2 teaspoons Italian herb seasoning
1 whole bay leaves
1/2 teaspoon black fine grind pepper
1/4 cup orzo
4 cups chopped escarole OR kale
3 tablespoons grated Parmesan cheese

Preheat oven to 350°F.  Spray a rimmed baking sheet with cooking spray.

Heat oil in a Dutch oven or large pan over medium heat.  Add 1/2 cup onion and 1/2 cup celery.  Cook for 3 to 4 minutes until softened.  Add 1 clove garlic and cook for 1 minute.  Remove from heat.

Place turkey, panko and 1 teaspoon Italian seasoning in a medium-sized bowl.  Add celery and onion mixture; mix until well dispersed.  Form into small meatballs, about 1 teaspoon, on prepared baking sheet.  Bake for 12 to 15 minutes or until cooked through.

Heat chicken broth in a Dutch oven.  Add carrots, remaining onion, celery, garlic, 2 teaspoons Italian seasoning, bay leaf and black pepper.  Bring to a boil and cook for 5 minutes.  Add meatballs and orzo and cook for an additional 7 to 8 minutes or until orzo is almost tender.  Stir in escarole and cook 3 to 4 minutes or until orzo is tender.  Top with Parmesan cheese before serving.

Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1 cup
Calories  100
Fat / Lipides  3 g
Saturated / saturés  1 g
Carbohydrate / Glucides  9 g
Fibre / Fibres  3 g
Sugars / Sucres  3 g
Cholesterol / Cholestérol  15 mg
Protein / Protéins  11 mg
Sodium  200 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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