Italian Wedding Soup with Turkey Meatballs

 Brrr, it's really cold out there. For now. The way the weather has been here it could be in the 50's again next week. Or not. Either way this soup will make you happy! Great flavor, it's a nice dump soup, just dump whatever you want in there. I wanted to add a little whole wheat pasta shapes, but I forgot. Go figure, I finally made a recipe just like it was written, pretty much. If you can't find escarole, use kale or spinach. Add pasta, barley, beans, whatever you like. To me it's that kind of soup. Hearty and filling.

Light Italian Wedding Soup  

with Turkey Meatballs

Source: Martha Stewart, Everyday Food January 2012

http://www.marthastewart.com/313104/light-italian-wedding-soup 

adapted by There's Always Thyme to Cook

Printable Recipe

1 pound ground turkey

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

32 ounces reduced-sodium chicken broth

2 cans (14 1/2 ounces each) diced tomatoes in juice

1 large head escarole, or 2 small , cored, trimmed, and coarsely chopped (you can use kale or spinach, if you can't find escarole)

*Optional -- you can add small pasta, like tubetti, ditalini, shells, whatever you like. Don't overcook the pasta.

In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, about a teaspoon salt, and 1/4 teaspoon pepper, more or less. Using about a tablespoon for each, roll mixture into small meatballs.

In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, about 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 10 minutes. Skim foam. Add as much escarole or kale to pot as will fit.

Continue to simmer, gradually adding remaining escarole. Cook until the meatballs are cooked through, about 15 minutes more or less. Season with salt and pepper, to taste. Serve soup sprinkled with more Parmesan.

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