Sunday, July 6, 2014

Italian Wedding Soup

Ingredients:

For the Meatballs:
20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp salt

For the soup: 
8 cups fat-free low sodium chicken broth
1 (16 oz) head escarole, chopped
fresh cracked pepper, to taste
3 oz (1/2 cup) uncooked orzo

Directions:

In a large pot, heat the chicken broth over medium heat, covered.

While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 40.

When the broth comes to a boildrop the meatballs in, add the orzo and chopped escarole.  

Add fresh pepperadjust salt as needed and cook about 10 minutes or until orzo is done.

Serves 8

MY NOTES:  Use baby spinach if you can't find escarole.

Source:  SkinnyTaste

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