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Italian Wedding Soup

Food Network Kitchens

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (13)

  • Cook Time:

    30 min

  • Level:

    Intermediate

  • Yield:

    4 servings

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Times:

Prep
30 min
Inactive Prep
1 hr 0 min
Cook
30 min
Total:
2 hr 0 min
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Directions

Meatballs:

Ingredients

  • 2 slices stale white sandwich bread, crusts removed
  • 3/4 pound ground turkey
  • 1/4 cup grated Pecorino Romano, plus extra for serving
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

Soup:

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 rib celery, diced
  • 1 medium carrot, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1 head escarole (about 1 pound), coarsely chopped
  • 8 cups chicken broth, homemade or low-sodium canned
  • 1/2 cup chopped canned plum tomatoes
  • Kosher salt and freshly ground black pepper

Grate the stale bread on a box grater, or pulse into crumbs in a food processor.

Put the bread crumbs in large bowl with 1/3 cup cold water to rehydrate. Add the ground turkey, 1/4 cup Pecorino, parsley, egg, garlic, and salt, and mix until evenly combined. Season with pepper. Using your hands, gently form the meat mixture into 3/4 to 1-inch meatballs. (Packing the meat mixture too tightly together will result in tough meatballs). Put on a baking sheet, cover, and refrigerate for at least 1 hour or up to 24.

Heat the olive oil in a large soup pot over medium heat. Add the meatballs and brown, turning occasionally. Transfer to a platter. Add the onion, celery, and carrot to the pot, and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, thyme, and red pepper and cook another 3 minutes.

Stir in the escarole and cook until just wilted, about 2 minutes. Add the chicken broth and tomatoes and bring to a gentle simmer. Return the meatballs to the pot, cover and cook for 10 minutes, stirring once or twice. Season with salt and pepper, to taste. Ladle the soup into warm bowls. Drizzle some olive oil and Pecorino over each serving.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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Read more Comments & Reviews (13)

Comments & Reviews

  • recipe Italian Wedding Soup
    Janice Bristol, CT 11-05-2009

    Flag

    Excellent and Easy

    Rated: 5 stars out of 5
    So easy to make yep 20 minutes. Tastes like it was cooked all day. Everyone loves it and things it took all day until I give... them the recipe.Read more
  • recipe Italian Wedding Soup
    Kelly Freeport, IL 03-05-2008

    Flag

    Great Soup

    Rated: 5 stars out of 5
    This one is a new family favorite. I also bake the meatballs and substitue spinach for the escarole.
  • recipe Italian Wedding Soup
    T New York, NY 02-26-2008

    Flag

    Great Soup!

    Rated: 5 stars out of 5
    I love soup and this one is delicious! I often make soups to eat all week long and was looking for a good italian wedding... soup recipe so I tried this one. I substituted spinach for the escarole, 1/2 cup dried bread crumbs for the 2 slices of bread and added more tomatoes (1 cup) and 1/3 cup of pearl pasta (Israeli couscous). I also baked the meatballs instead of frying them but next time I may try frying them to brown them more. I will definitely make this one again and again.Read more
  • recipe Italian Wedding Soup
    Laura Albany, NY 07-02-2007

    Flag

    Easy and delicious!

    Rated: 5 stars out of 5
    I also baked the meatballs just to speed things up (10 mins at 400), and added the pearl pasta. Absolutely delicious! Perfect... blend of flavors and so easy to make.Read more
  • recipe Italian Wedding Soup
    Anonymous 01-06-2007

    Flag

    Excellent

    Rated: 4 stars out of 5
    This is easy and delicous
  • recipe Italian Wedding Soup
    Anonymous 11-12-2006

    Flag

    Great soup

    Rated: 5 stars out of 5
    I have made this soup several times. I now save time by baking the meatballs in the oven instead of frying them. I also add... the little pasta pearls that you often see in Italian Wedding Soup. Adds a nice touch.Read more
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
439
 
Fat
27 grams
 
Saturated Fat
6 grams
 
Carbohydrates
23 grams
 
Fiber
4 grams
 
Protein
29 grams
 
Cholesterol
121 mg