Best 8 Turkey Meatball Soup With Escarole And Pappardelle Recipes

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Indulge in a hearty and comforting culinary experience with our delectable turkey meatball soup, a symphony of flavors that will warm your soul. This soup features tender and juicy turkey meatballs, swimming in a rich and flavorful broth. Accompanied by hearty escarole and delicate pappardelle pasta, this dish is a delightful fusion of textures and tastes. Discover the art of crafting these delectable meatballs, imbued with a blend of aromatic herbs and spices. Learn how to prepare the flavorful broth, infused with the goodness of fresh vegetables and herbs. Explore the techniques for cooking the escarole and pappardelle pasta to perfection, ensuring a harmonious balance of flavors. This comprehensive guide provides you with all the necessary knowledge and instructions to create a culinary masterpiece that will impress your family and friends. Embark on a culinary journey and savor the delightful flavors of turkey meatball soup with escarole and pappardelle.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS



Italian Wedding Soup With Turkey Meatballs image

Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won't miss them here. If speed is your game, roll the mixture into 12 large meatballs-or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.

Provided by Sarah Copeland

Categories     dinner, easy, quick, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
1/2 cup panko bread crumbs
1/3 packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
3/4 cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Steps:

  • Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
  • Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
  • Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
  • Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
  • Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
  • Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 8 grams, Sodium 1797 milligrams, Sugar 13 grams, TransFat 0 grams

ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS



Escarole and Orzo Soup with Turkey Parmesan Meatballs image

Categories     Soup/Stew     Leafy Green     Pasta     Poultry     turkey     Sauté     Low Fat     Parmesan     Winter     Healthy     Simmer     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)

Steps:

  • Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
  • Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
  • Ladle soup into bowls and serve.

TURKEY-MEATBALL SOUP WITH ESCAROLE AND PAPPARDELLE



Turkey-Meatball Soup with Escarole and Pappardelle image

Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1 pound ground turkey
1 egg white
1 cup coarsely chopped parsley leaves
1 medium-size onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1 teaspoon extra-virgin olive oil
3 shallots, minced
8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 tablespoon thyme
4 ounces pappardelle, cooked al dente
1 bunch escarole (about 3/4 pound), trimmed, washed, and coarsely chopped

Steps:

  • In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
  • In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
  • In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.

TURKEY-PESTO MEATBALL SOUP



Turkey-Pesto Meatball Soup image

Enjoy an Italian-style soup with pesto-infused meatballs, basil, garlic and escarole, topped with Parmigiano-Reggiano and freshly cracked pepper. To make prep work even easier, the meatball mixture can be made ahead and refrigerated for up to one day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 40m

Number Of Ingredients 11

12 ounces ground turkey (preferably dark meat)
3 tablespoons Pesto, plus more for serving
6 tablespoons panko breadcrumbs
1 lightly whisked egg
3 tablespoons grated Parmigiano-Reggiano, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper, plus more for serving
1 smashed and peeled garlic clove
4 cups low-sodium chicken broth
2 sprigs fresh basil
1 cup chopped escarole

Steps:

  • In a large bowl, mix together ground turkey (preferably dark meat), pesto, panko breadcrumbs, lightly whisked egg, grated Parmigiano-Reggiano, kosher salt, and freshly ground pepper with a fork until just combined. Cover with plastic wrap; refrigerate.
  • Heat smashed and peeled garlic clove in a saucepan over medium-high until fragrant, about 30 seconds; add low-sodium chicken broth and fresh basil. Bring to a boil, then reduce heat to medium and simmer, partially covered, 10 minutes. Form turkey mixture into tablespoon-size balls. Remove basil and garlic from liquid; gently drop in meatballs. Remove from heat; let stand, covered, until meatballs are cooked through, about 8 minutes. Stir in chopped escarole. Serve immediately with more Parmigiano-Reggiano and pepper, and drizzled with more pesto.

CONTEST-WINNING TURKEY MEATBALL SOUP



Contest-Winning Turkey Meatball Soup image

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

Steps:

  • In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

TURKEY-ESCAROLE SOUP WITH FARFALLINE



Turkey-Escarole Soup with Farfalline image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), thinly sliced
3 stalks celery, chopped
3 carrots, chopped
2 parsnips, chopped
4 quarts Turkey Broth, recipe follows
Kosher salt
1 small head escarole, chopped
2 wide strips lemon zest (removed with a vegetable peeler)
3 cups chopped leftover roast turkey (skin removed)
1 cup farfalline or other small pasta
Juice of 1/2 lemon
1/4 cup chopped fresh dill and/or parsley (optional)
1 turkey carcass (from a roasted bird)
2 onions, cut into chunks
2 carrots, cut into chunks
3 stalks celery, cut into chunks
1 bunch fresh parsley
4 cloves garlic, smashed (unpeeled)
1 teaspoon black peppercorns
2 bay leaves

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes.
  • Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes.
  • Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs.
  • Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
  • Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
  • Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
  • Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

ESCAROLE SOUP WITH TURKEY MEATBALLS



Escarole Soup with Turkey Meatballs image

Categories     Soup/Stew     Pasta     Poultry     turkey     Vegetable     Quick & Easy     Winter     Escarole     Gourmet

Yield Serves 2

Number Of Ingredients 16

For soup
1 onion, chopped fine
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crumbled
1 tablespoon olive oil
1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch strips, washed well, and spun dry (about 6 cups packed)
3 1/2 cups low-salt chicken broth
1/4 cup orzo (rice-shaped pasta) or other small pasta
For meatballs
1/4 pound ground turkey
3 tablespoons fine fresh bread crumbs
1 large egg yolk
1 scallion, minced
1 tablespoon freshly grated Parmesan
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
2 teaspoons fresh lemon juice

Steps:

  • Make soup:
  • In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
  • Make meatballs while soup simmers:
  • In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
  • Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.

TURKEY MEATBALL AND ESCAROLE SOUP



Turkey Meatball and Escarole Soup image

From The Italian Slow Cooker, by Michele Scicolone. I have not made this yet, but it seems like a natural. Because the meatballs are added halfway through, it's not a recipe for those who need to be away all day. However, I think I would freeze the meatballs, and add them at the beginning. Escarole is a wonderful leafy vegetable, not well known in the US. Spinach or Swiss chard are suitable substitutes. The original recipe did not specify, but spinach should really be added only towards the end of the entire cooking period.

Provided by duonyte

Categories     Spinach

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 10

3 large carrots, chopped
10 cups chicken broth
1/2 lb escarole, washed and cut into bite-size bits
1 lb ground turkey
1 small onion, mindced
2 large eggs, beaten
1/2 cup plain breadcrumbs
1/2 cup grated parmesan cheese, Parmigiano-Regianno recommended
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
  • In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
  • Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
  • Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.

Nutrition Facts : Calories 224.3, Fat 9.9, SaturatedFat 3.3, Cholesterol 103.2, Sodium 1485.7, Carbohydrate 10.8, Fiber 2.1, Sugar 3.1, Protein 21.5

Tips:

  • Use fresh ingredients whenever possible. Fresh escarole and pappardelle will give your soup the best flavor.
  • Don't overcook the meatballs. Overcooked meatballs will be tough and dry. Cook them just until they are cooked through.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste until the soup is flavorful.
  • Serve the soup immediately. Turkey meatball soup is best served hot and fresh.

Conclusion:

Turkey meatball soup with escarole and pappardelle is a delicious and hearty soup that is perfect for a cold winter day. It is made with simple ingredients that are easy to find and it is relatively easy to make. This soup is also a good source of protein, vegetables, and carbohydrates. So next time you are looking for a delicious and healthy soup to warm you up, give this recipe a try. You won't be disappointed.

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