Italian Wedding Soup with Turkey Meatballs
Uncooked extra lean ground turkey breast
1 egg white(s), large, lightly beaten
Dried plain breadcrumbs
Grated Parmesan cheese
Canned low-sodium chicken broth
2 cup(s), thinly sliced
½ cup(s), sweet-variety, thinly sliced
- Combine turkey, egg white, bread crumbs, Parmesan, oregano, and garlic powder in medium bowl and mix gently. Shape into balls about ¾ inch in diameter.
- Bring broth to boil in large saucepan. Stir in escarole, onion, carrot, and meatballs. Return soup to boil, then adjust heat so soup just simmers. Cook, uncovered, until meatballs are cooked through and float and escarole is tender, about 15 minutes.
- Serving size: about 2¼ cups soup and about 8 meatballs