Healthy Recipe Italian Wedding Soup
You will love this recipe! It's fun to make and loaded with goodness. The soup is hearty enough to be a meal on it's own.
Meatballs 1 pound ground turkey breast 1 cup unseasoned breadcrumbs (preferably whole wheat) 1 large egg, lightly beaten 1/4 cup finely chopped fresh parsley 2 cloves garlic, minced 2 teaspoons Worcestershire sauce 1/2 teaspoon crushed fennel seeds 1/2 teaspoon black pepper 1/2 teaspoon salt 2 teaspoons extra-virgin olive oil 1/2 cup white wine
Soup 1 tablespoon extra-virgin olive oil 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 4 cups chopped cabbage 8 cups low-sodium chicken broth 16 ounces dried Ditalini pasta 1 15-ounce can white beans, rinsed 8 cups coarsely chopped escarole or thinly sliced kale leaves 1/2 cup freshly grated Romano cheese
Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into small meatballs - about one inch across. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Remove from the heat and add wine to deglaze the pan, stirring gently to loosen any browned bits.
Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery and cook, stirring, until the onion is translucent. Add cabbage and cook, stirring, 5 minutes more. Stir in broth, pasta, beans, escarole (or kale) and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Serve with grated Romano cheese on top.