Italian Wedding Soup

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings


1slice white sandwich bread, crusts trimmed
1/4cup whole milk
1/4cup freshly grated Parmigiano Reggiano cheese
3tablespoons finely chopped onion
1-- garlic clove, finely minced
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper
12ounces ground turkey (light and dark meat)
2teaspoons extra-virgin olive oil
3-- garlic cloves, thinly sliced
1head escarole (about 1 pound), rinsed and spun dry, in 1-inch strips
8cups reduced-sodium chicken broth
1/4cup dry white wine
3/4cup dried ditalini or other small pasta


  1. Roughly tear bread and combine with milk in a small dish; set aside.
  2. 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.
  3. 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. 
Recipe by Laraine Perri. 

Nutritional Info *per serving

  • Calories 236
  • Fat 9g
  • Saturated Fat 3g
  • Cholesterol 51mg
  • Sodium 1092mg
  • Carbohydrate 18g
  • Fiber 3g
  • Protein 20g