I adore a classic Italian wedding soup and this version couldn’t be any easier.  A chicken stock base with diced tomatoes, wilted escarole, sliced onions and tender meatballs, this version is lighter than a traditional version of the soup for a few reasons.  1) The meatballs are made from ground turkey instead of pork, beef and veal, 2) there are a total of two heads of escarole in this soup, giving it a ‘heavy-on-the-greens’ quality which I love, and 3) there is no pasta or starch in the soup itself.  Normally you might see a small pasta, orzo or even leftover pieces of spaghetti in an Italian wedding soup, but this version instead, focuses on the protein and the wilted greens.  This soup comes together in no time, and is a perfect dinner idea anytime of year.

(To view this recipe, click on the following link: http://www.marthastewart.com/313104/light-italian-wedding-soup)

Tagged: chicken broth, diced tomatoes, escarole, garlic, ground turkey, Italian wedding soup, Italy, light Italian wedding soup, Martha Stewart Living, meatball soup, meatballs, Parmesan cheese, soup, turkey meatballs