Italian wedding soup
1
Points®
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 whites
1 serving(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)
Onion
½ cup(s), sweet-variety, thinly sliced
Shredded carrots
⅓ 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.
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