Italian Wedding Soup no/pasta

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 204.8
  • Total Fat: 10.8 g
  • Cholesterol: 74.4 mg
  • Sodium: 889.5 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.5 g

View full nutritional breakdown of Italian Wedding Soup no/pasta calories by ingredient
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My version contains low sodium Swanson's broth, Turkey meatballs and no pasta My version contains low sodium Swanson's broth, Turkey meatballs and no pasta
Number of Servings: 8



    16 oz. Turkey Meat
    4 or 5 heaping tablespoons of Locatelli Cheese
    1/2 cup of Italian Style or any other Bread Crumbs
    1 egg
    1 small finely chopped onion (or powder equivalent)
    2 garlic cloves chopped finely (or powder equivalent) (about 1/4 tsp each)
    Coarse Black Pepper 1/2 tsp


    2 heads of Escarole (peel off browned leaves)
    5 cloves of garlic (minced/chopped fine)
    1 medium onion
    2 tbsps of olive oil
    Pepper to taste
    2 Cans Swanson Low Sodium, Fat Free Chicken Broth (32 oz) size


Combine all ingredients for Meatballs, mixing well and make small meatballs (for best results use a melon ball cutter, as it is the right size), brown in a non-stick skillet, put aside, probably have enough meatballs for 2 soups, as it nets about 75 meatballs when through.

Cut bottoms off escarole, removing any damaged (browned, soggy leaves), washing them well.

In a non-stick stock pot (at least 6 quart pot), heat olive oil on medium flame, putting in garlic and onion, sautee until transparent (do not burn), add broth and then washed Escarole after a few moments, add pepper to suit, and put meatballs in, bring to a boil and then lower to simmer for about 1 hour. Makes about 8 to 10 servings. You can, if you chose, add some pasta noodles, but adds to the carb content. Upon serving, sprinkle with grated cheese to suit tastebuds

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