Italian Meatball and Escarole Soup

Total Time
Prep 15 mins
Cook 15 mins

This is from my 365 Low-fat Meals cookbook. Yum! This will come together in zero time if you already have meatballs made up and stashed in the freezer. :)

Ingredients Nutrition


  1. In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
  2. Mix lightly to blend. Shape into 16 meatballs.
  3. In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
  4. Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
  5. Serve sprinkled with more Parmesan cheese.
Most Helpful

This turned out really good. I doubled the recipe- except only used 2 tbsp of lemon juice and about 4 big handfuls of spinach instead of the escarole.
I added about a tsp or so of Italian seasoning, 1 can of diced petite tomatoes & 1 can of kidney beans to the broth.
I also added a handful of italian bread crumbs to the meatballs.
Amazing recipe. Thanks for sharing- will make this again and again!

kmbrly2383 March 21, 2011

I probably shouldn't rate this recipe because I made a lot of changes, but the resulting soup was fabulous. I had a bit of ground turkey leftover and the weather was cold enough to want soup. These meatballs couldn't have been easier. I did sub fresh baby spinach for the escarole and added a can of petite diced tomatoes with the broth. I also added a can of cannellini beans (drained and rinsed) to make the soup heartier for my hardworking hubby. A handful of spiral pasta also jumped into the pot with the orzo and was seasoned with a few dashes of an Italian seasoning. Mmmmm. It was great soup on a cool, rainy, spring night.

Ms B. April 30, 2007