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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