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Italian Wedding Soup Recipe
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| Ingredients: | |
| 1/2 pound | ground turkey breast |
| 1 large | egg white, lightly beaten |
| 2 tbsp | dried bread crumbs |
| 1 1/2 Tbsp | grated Parmesan cheese |
| 1 1/2 tsp | dried oregano |
| 2 tsp | minced garlic |
| 3 tbsp | chopped fresh parsley leaves |
| 8 cups | fat-free chicken broth |
| 2 cups | escarole, thinly sliced or spinach |
| 1/2 cup | sweet onions, thinly sliced |
| 1/3 cup | sliced carrots |
- Kosher salt and freshly ground black pepper to taste
Directions:
In a medium bowl, combine turkey, egg white, bread crumbs, cheese, oregano and garlic powder; shape into 1/2-inch balls.
In a large saucepan, heat broth to boiling; stir in spinach, parsley, onion, carrots and meatballs. Return soup to boiling and then reduce heat to medium; cook at a slow boil for 15 minutes. Soup is done when meatballs float to the top and escarole is wilted.
Entire Recipe makes 6 servings
Serving size = 1 1/2 cups of soup and 5 to 6 meatballs per serving
Recipe uploaded with Shop'NCook for iPhone.
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