Light Italian Wedding Soup
- 1 pound ground dark-meat turkey (93 percent lean)
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium onion, halved and thinly sliced
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
- Produce
- Escarole (2 heads)
- Onion, medium (1)
- Meat
- Dark-meat turkey, ground lean 93 percent (1 pound)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (1 tablespoon)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- Breadcrumbs, plain dried (1/2 cup)
- Dairy
- Parmesan, grated (1/4 cup)
- Refrigerated
- Egg, large (1)
- Other
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 11, 2011 (1 year ago).
11 people saved this recipe.
