Italian Wedding Soup
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 520 calorie
- Total Fat
- 28 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 90 milligrams
- Sodium
- 650 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 5 grams
- Protein
- 39 grams
- Total: 40 min
- Active: 20 min
Ingredients
1 pound ground turkey
1/4 cup part-skim ricotta cheese
1/4 cup pesto
1/4 cup grated parmesan cheese, plus more for topping
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
4 cups low-sodium chicken broth
1 head escarole (about 1 pound), tough outer leaves removed, roughly chopped
4 ounces ditalini pasta (about 3/4 cup)
Chopped fresh parsley, for topping
Directions
- Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes.
- Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes.
- Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.