Photo of Italian wedding soup by WW

Italian wedding soup

1
PersonalPoints™ per serving
Total Time
38 min
Prep
18 min
Cook
20 min
Serves
6
Difficulty
Easy
This Italian soup is full of flavour yet low in calories and fat. Go ahead and swap extra-lean ground beef for the turkey and serve it

Ingredients

Uncooked extra lean ground turkey breast

½ oz

Egg white(s)

1 egg white(s), large, lightly beaten

Dried plain breadcrumbs

2 tbsp(s)

Grated Parmesan cheese

1½ tbsp(s)

Dried oregano

1½ tsp(s)

Garlic powder

½ tsp(s)

Fat free chicken broth

8 cup(s)

Escarole

2 cup(s)

Uncooked onion(s)

½ cup(s), sweet-variety, thinly sliced

Shredded carrot(s)

cup(s)

Instructions

  1. In a medium bowl, combine turkey, egg white, bread crumbs, cheese, oregano and garlic powder; shape into 3/4-inch balls.
  2. In a large saucepan, heat broth to boiling; stir in escarole, onion, carrot 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. Yields about 1 1/2 cups of soup and 5 to 6 meatballs per serving.

Notes

Make this soup even more traditional by adding 1 1/2 cups of small cooked noodles to the broth (could result in a change to Points values).