Turkey Italian Wedding Soup With Kale Recipes

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ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup With Turkey Meatballs image

Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.

Provided by Sarah Copeland

Categories     dinner, easy, quick, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
1/2 cup panko bread crumbs
1/3 packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Steps:

  • Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
  • Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
  • Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
  • Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
  • Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
  • Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Named not for the marriage ceremony, wedding soup gets its name from the Italian "minestra maritata" - married soup - for how well the ingredients go together. Traditional versions, of which there are many, are typically heartier and meatier than most American styles. We lightened up our recipe with groud turkey for the meatballs instead of the usual beef or pork.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound ground turkey
1/4 cup part-skim ricotta cheese
1/4 cup pesto
1/4 cup grated parmesan cheese, plus more for topping
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
4 cups low-sodium chicken broth
1 head escarole (about 1 pound), tough outer leaves removed, roughly chopped
4 ounces ditalini pasta (about 3/4 cup)
Chopped fresh parsley, for topping

Steps:

  • Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes.
  • Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes.
  • Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.

Nutrition Facts : Calories 520 calorie, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 650 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 39 grams

LOW FAT ITALIAN WEDDING SOUP



Low Fat Italian Wedding Soup image

Delicious! and Low Fat by using lean ground turkey and beans. From Oxygen magazine. I searched and searched on zaar and I believe this low fat version is different than any other on here. This one was so flavorful.

Provided by easpurk

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb lean ground turkey
1/4 teaspoon oregano
1/2 teaspoon dried basil
1 minced garlic clove (fresh is best! Buy a garlic presser)
1/8 teaspoon cayenne pepper
4 cups reduced-sodium chicken broth
1 cup shredded kale
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
1/2 cup diced tomato

Steps:

  • Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
  • Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
  • Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
  • Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.
  • In a 3 quart saucepan, bring chicken stock to a boil.
  • Reduce heat and add kale.
  • Simmer for 15-20 minutes until kale is tender.
  • Stir in meatballs, beans and tomato and let simmer until heated through for 5 minutes.

Nutrition Facts : Calories 294, Fat 6.7, SaturatedFat 1.8, Cholesterol 44.8, Sodium 210.1, Carbohydrate 34.5, Fiber 7.8, Sugar 1.9, Protein 26.3

TURKEY ITALIAN WEDDING SOUP WITH KALE



Turkey Italian Wedding Soup with Kale image

Good-for-you comfort food. I couldn't find escarole at my local market so I subbed kale in this easy and hearty recipe. You could also use Swiss chard. Top soup with additional chopped fresh parsley and Parmesan cheese.

Provided by voraciousgirl

Categories     Turkey Soup

Time 1h30m

Yield 8

Number Of Ingredients 17

1 large egg
2 tablespoons water
¼ cup Italian bread crumbs
1 pound lean ground turkey
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 cloves garlic, grated
¾ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons olive oil, divided
1 cup chopped carrots
1 large shallot, sliced
10 cups chicken broth
½ cup dry white wine
¾ cup orzo
1 large bunch dinosaur kale, coarsely chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.
  • Coat chilled meatballs in 1 tablespoon olive oil.
  • Bake in the preheated oven until browned, about 20 minutes.
  • Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 22.2 g, Cholesterol 74.8 mg, Fat 10.3 g, Fiber 1.4 g, Protein 18.1 g, SaturatedFat 2.3 g, Sodium 1812.6 mg, Sugar 3.7 g

TURKEY ITALIAN WEDDING SOUP WITH KALE



Turkey Italian Wedding Soup with Kale image

Good-for-you comfort food. I couldn't find escarole at my local market so I subbed kale in this easy and hearty recipe. You could also use Swiss chard. Top soup with additional chopped fresh parsley and Parmesan cheese.

Provided by voraciousgirl

Categories     Turkey Soup

Time 1h30m

Yield 8

Number Of Ingredients 17

1 large egg
2 tablespoons water
¼ cup Italian bread crumbs
1 pound lean ground turkey
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 cloves garlic, grated
¾ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons olive oil, divided
1 cup chopped carrots
1 large shallot, sliced
10 cups chicken broth
½ cup dry white wine
¾ cup orzo
1 large bunch dinosaur kale, coarsely chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.
  • Coat chilled meatballs in 1 tablespoon olive oil.
  • Bake in the preheated oven until browned, about 20 minutes.
  • Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 22.2 g, Cholesterol 74.8 mg, Fat 10.3 g, Fiber 1.4 g, Protein 18.1 g, SaturatedFat 2.3 g, Sodium 1812.6 mg, Sugar 3.7 g

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