With so much of the country enjoying a wintery mix this weekend, and everyone trying to find some calm after the events of the past week, we could all use a warm, winter soup for a cozy Sunday dinner. One of my favorites is this Italian Wedding Soup from Eatingwell.com! It may take you a little while to whip up, but the result is a healthy high-protein bowl of comfort. Here's the recipe! Enjoy.
- 1 pound ground turkey breast
- 1 cup 1 cup fresh whole-wheat breadcrumbs (see Tip)
- 1 large egg, lightly beaten
- ¼ cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon crushed fennel seeds
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- 2 teaspoons extra-virgin olive oil
- ½ cup dry white wine
- 1 tablespoon extra-virgin olive oil
- 1 cup 1 cup chopped onion (1 medium)
- 1 cup 1 cup chopped carrots (2 medium)
- 1 cup 1 cup chopped celery (2 medium stalks)
- 4 cups 4 cups chopped cabbage (about 1/2 small head)
- 8 cups low-sodium chicken broth
- 1 (15 ounce) can 1 15-ounce can white beans, rinsed
- 8 cups 8 cups coarsely chopped escarole or thinly sliced kale leaves (about 1 bunch)
- ½ cup freshly grated Romano cheese
To prepare meatballs: 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 32 (1-inch) meatballs (about 1 scant tablespoon each).
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat and add wine, stirring gently to loosen any browned bits.
To prepare soup: 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, 7 to 9 minutes. Add cabbage and cook, stirring, 5 minutes more. Stir in broth, 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. Top each portion with 1 tablespoon grated cheese.