Italian Wedding Soup Recipe Video

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.


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main Ingredient,


 Escarole head1 , washed, dried and chopped
 Pepper To Taste, good grinding
 Cannellini beans1 Can (10 oz), rinsed and drained.
 Escarole head1 , washed dried and chopped
 Ground turkey/Beef pork or any combination1 Pound
 Parmesan cheese3 Tablespoon
 Parsley2 Tablespoon, chopped
 Egg white1
 Garlic1 Clove (5 gm), put through a press
 Salt2 Teaspoon
 Pepper1 Teaspoon
 Chicken broth8 Cup (128 tbs)
 Cannellini beans1 Can (10 oz) (Rinsed And Drained)

Nutrition Facts

Serving size

Calories 260 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 2.9 g14.7%

Trans Fat 0.2 g

Cholesterol 64.8 mg

Sodium 1922.9 mg80.1%

Total Carbohydrates 18 g6.1%

Dietary Fiber 5.9 g23.6%

Sugars 1.6 g

Protein 24 g48.6%

Vitamin A 16.3% Vitamin C 13.3%

Calcium 18.5% Iron 13%

*Based on a 2000 Calorie diet


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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Editors Review

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!