Wedding soup

Wedding Soup

1
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Italian wedding soup is a classic, warming comfort food for good reason. Our version features delicious meatballs made with ground turkey breast, an egg white, plain breadcrumbs, Parmesan cheese, dried oregano, and garlic powder. All that's left to do is to stir the escarole, sweet onions, shredded carrots, and meatballs into some low-sodium chicken broth and let it simmer away until the meatballs are cooked through, which should take just 15 minutes. There's no orzo or other type of pasta in this recipe, which helps cut down on the calories and carbs, but the hearty meatballs and escarole are more than enough to keep you and your guests satisfied.

Ingredients

Uncooked extra lean ground turkey breast

8 oz

Egg whites

1 large, lightly beaten

Dried plain breadcrumbs

2 Tbsp

Grated Parmesan cheese

1½ Tbsp

Dried oregano

1½ tsp

Garlic powder

½ tsp

Canned low-sodium chicken broth

8 cup(s)

Escarole

2 cup(s), thinly sliced

Onion

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

Shredded carrots

cup(s)

Instructions

  1. 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.
  2. 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.
  3. Serving size: about 2¼ cups soup and about 8 meatballs