T HE DAY AFTER Christmas, I found myself hosting an accidental dinner party. In truth, I was cooked out: two Christmas geese and a nasty head cold had used up all the culinary enthusiasm and energy I had previously possessed. I was so dispirited that I (briefly) entertained the idea of serving take-out pizza to our latest guests. But then I remembered a dinner served by a friend, a simple meal so delicious that everyone had seconds.
When my friend Courtney served a large group steaming bowls of meatball soup a couple of months back, it was universally acclaimed by those gathered at the table. I never think to serve soup at a dinner party (though I did host a pretty terrific chili-and-movie night over the holidays) and so I had to know the source of the recipe; it was that good.
Wouldn’t you know it? The recipe was from Martha (yes, that Martha) specifically, her magazine Everyday Food. I went searching for the recipe the other night, and tweaked it a bit to make the version I offer below. It was so irresistible that my mother called from work the next day to a) offer to pick up ground turkey at the market so we could have it again (soon), and b) to call dibs on the tiny bit that was left over.
After weeks of holiday excess, this is a simple, light meal that might even cure the common cold. I can’t be certain the soup gets the credit, but I definitely felt better after two bowls of this.
Italian Wedding Soup (adapted from Martha Stewart’s Everyday Food)
Serves 82-1/2 pounds ground turkey (93% lean)
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup grated parmesan plus 1 cup more for serving
2 eggs, lightly beaten
1-1/2 cups fresh breadcrumbs (I used sandwich bread, lightly toasted, and ground in the blender)
4 Tablespoons chopped Italian parsley
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
2 28 oz. cans diced tomatoes with juice
6 cups chicken broth
3 heads escarole, crunchy stem ends removed and leaves very coarsely choppedPreheat oven to 350 F.
Combine turkey, garlic, oregano, salt, pepper, 3/4 cup parmesan, breadcrumbs, eggs and parsley in a large bowl and mix gently with your hands to combine. Try not to overwork the mixture so it stays light in texture. Scoop into tablespoon-sized meatballs and place meatballs on a nonstick or parchment lined baking sheet.
Bake meatballs 30 minutes until firm and gently browned. Remove from baking sheet and set aside. Don’t worry if they release juices and some fat onto the baking sheet; it will stay behind when you remove the meatballs, and washes right off.
Meanwhile, heat olive oil in a large Dutch oven or soup pot and add onion. Sauté 8 to 10 minutes over medium heat until onion begins to turn just golden. (Don’t let it brown.) Add escarole and saute until escarole is all wilted, but still quite green. Add canned tomatoes with their juice, chicken stock and meatballs, and simmer for 20-30 minutes. Serve with grated parmesan to garnish.
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That sounds delicious and I’ll have to try it. Fortunately, the Roadie household is big on soup for dinner and I usually make an enormous vat at least once a week.
Welcome back, Roadchick! Do you have a fave soup recipe you are willing to share on TSP? We’d love to know what’s cooking in YOUR soup pot this winter…
My dad, 100% Sicilian, used to make this soup. My Northern Italian maternal grandmother, would have nothing to do with such “low class” Sicilian dining. Each time it was a little different, depending on available left-overs for stock. However, he did not precook meatballs in oven, he dropped the raw marble size meatballs into the boiling broth and cooked them well done.
We love soup and this sounds delicious. I can’t wait to make a big pot!
OMG. The meatballs by themselves are addictive, and the soup is really the perfect one-bowl meal on a cold night. It feels so healthy with all the greens and tomatoes and yet is is SO tasty. You never let me down Paige.
Now I see why it is called Wedding Soup–the recipe makes enough to feed a bridal party. It’s Day 4 and I still cannot see the bottom of the pot. I will probably make it again next week, but with grass-fed beef instead of the turkey.
I’ve made this before! (well, Martha’s recipe) Thanks for reminding me to make it!
Can only find escarole in France (not sure if they have it in the French supermarket, but they do have it in the Saturday market); that is the only tricky bit.
One version I had of this soup added orzo.
I am happy to report the wedding soup freezes and reheats beautifully! Such happiness!