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Italian Wedding Soup

TCFRita's picture
You might be wrong if you thought this would be a heavy soup€¦if you use turkey, it€™s light, warming and sooo delicious! Escarole is bitter if eaten raw, but when you heat it, the bitterness softens a bit, and the flavor is wonderful.
Ingredients
  Escarole head 1 , washed, dried and chopped
  Pepper To Taste, good grinding
  Cannellini beans 1 Can (10 oz), rinsed and drained.
  Escarole head 1 , washed dried and chopped
  Ground turkey/Beef pork or any combination 1 Pound
  Parmesan cheese 3 Tablespoon
  Parsley 2 Tablespoon, chopped
  Egg white 1
  Garlic 1 Clove (5 gm), put through a press
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Chicken broth 8 Cup (128 tbs)
  Cannellini beans 1 Can (10 oz) (Rinsed And Drained)
Directions

Prepare escarole and set aside. Mix the next 7 ingredients well and make tiny meatballs. If the mixture starts sticking to your hands, dip your palms in cool water, and continue. Heat the broth on the stove, add the meatballs and the beans. Allow to heat at medium, covered for 5 minutes. Remove the top, add the escarole and cover again. Allow to heat for 10 min more. Check to see that escarole has wilted and will mix into the soup. The meatballs should be floating at the surface. Serve with a good grating of Parmesan cheese, and some good bread, toasted with olive oil and salt drizzled on top.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Occasion: 
Wedding
Ingredient: 
Turkey, Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6
This is a soup that is not the usual! A blend of mixed meat with some escarole leaves! A soup that is not very thick, but delicious and full of warmth! Watch the video on how to make this soup!

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