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Italian Wedding Soup

Joyce Hendley
  • 90 minutes
  • Serves 8

INGREDIENTS

1 lb

Ground turkey breast

4 cups

Cabbage

1 cup

Carrots

1 cup

Celery

8 cups

Escarole or thinly sliced kale, leaves

2 cloves

Garlic

1 cup

Onion

1/4 cup

Parsley, fresh

1 15 ounce can

White beans

1

Egg, large

8 cups

Chicken broth, low-sodium

1

Soup

1 tbsp

Worcestershire sauce

1/2 tsp

Fennel seeds

1/2 tsp

Pepper, freshly ground

1/4 tsp

Salt

5 tsp

Olive oil, extra-virgin

1 cup

Breadcrumbs, fresh whole-wheat

1/2 cup

Romano cheese

1

Meatballs

1/2 cup

White wine, dry