Monday, January 24, 2011

What's Cooking: Light Italian Wedding Soup

With the subzero temperatures here in New England, I was looking for a soup recipe to warm us up. As I was browsing through my Everyday Food magazines, I came across Martha's Light Italian Wedding Soup. Since this is one of my favorite soups, I decided to give it a try.

Here is the recipe: Serves 6, prep/cooking time is approx 30 min.

1 pound ground turkey meat (93% lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs (we used Panko Bread Crumbs)
1/4 cup grated Parmesan, plus more for serving
course salt and ground pepper
1 T olive oil
1 med onion, halved and thinly sliced
2 cans (14.5 oz each) reduced sodium chicken broth
2 cans (14.5 oz each) diced tomatoes in juice (we used diced tomatoes with basil, oregano, garlic)
2 heads escarole (2 pounds total) ) (we used baby spinach, and cut the amount in half)

1. In bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp salt, 1/4 tsp pepper. Roll mixture into balls
2. In large pot, heat oil over medium. Cook onion stirring occasionally until softened (approx 3-4 minutes). Add broth and tomatoes with juice, bring to a simmer. Add meatballs; cook without stiring, until meatballs float to surface, about 5 minutes.
3. Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired. Season with salt and pepper. Serve soup with sprinkled with Parmesan.

Enjoy! We loved this recipe. And per serving approx. 250 cal, 9.8 g fat, 23.6 g protein, 19.3 g carb, and 4.8 g fiber.....So enjoy and stay warm!!!

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