You are here: Home » Recipes » Italian Wedding Soup Italian Wedding Soup Recipe by Laraine PerriKitchen Tested Yield 6 servings Tiny turkey and Parmigiano Reggiano meatballs, bits of pasta, and garlicky escarole marry in this meal-in-a-bowl soup with a wonderfully romantic name. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 1 slice white sandwich bread, crusts trimmed1/4 cup whole milk1/4 cup freshly grated Parmigiano Reggiano cheese3 tablespoons finely chopped onion1 garlic clove, finely minced1/2 teaspoon coarse salt1/4 teaspoon freshly ground black pepper12 ounces ground turkey (light and dark meat)2 teaspoons extra-virgin olive oil3 garlic cloves, thinly sliced1 head escarole (about 1 pound), rinsed and spun dry, in 1-inch strips8 cups reduced-sodium chicken broth1/4 cup dry white wine3/4 cup dried ditalini or other small pasta Instructions Roughly tear bread and combine with milk in a small dish; set aside. Combine cheese, onion, garlic, salt and pepper. Gently press milk from bread (discard milk) and mash with back of fork. Add to cheese mixture. Add turkey and combine gently by hand. Roll into tiny balls (about 3/4-inch), cover and refrigerate 1 hour. Heat oil in a large pot over medium heat. Add sliced garlic; sauté 1 minute or until fragrant and beginning to turn golden. Add broth and wine; bring to a boil. Stir in ditalini; cook 5 minutes, stirring often. Reduce heat to medium-low. Add meatballs and escarole; simmer 5 minutes more or until meatballs and pasta are just cooked through.