Escarole Soup with Turkey Meatballs
(from misams’s recipe box)
Servings: 8 • Size: 1 1/2 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 167 • Fat: 3 g • Protein: 22 g • Carb: 12 g • Fiber: 2.5 g • Sugar: 0.5 g
Sodium: 647.6 mg
Source: Soup, Ground Turkey
Serves 8 peopleIngredients
- For the Meatballs:
- 20 oz (1.3 lb) ground turkey breast 99% lean
- 1/4 cup seasoned whole wheat breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup parsley, finely chopped
- 1 large egg
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 1/4 tsp salt
- For the soup:
- 8 cups fat-free low sodium chicken broth
- 1 (16 oz) head escarole, chopped
- fresh cracked pepper, to taste
- 3 oz (1/2 cup) uncooked orzo
Directions
-
In a large pot, heat the chicken broth over medium heat, covered.
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ile the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you’ll get about 40.
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When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
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Add fresh pepper, adjust salt as needed and cook about 10 minutes or until orzo is done.
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Makes 12 cups.