Italian Wedding SoupSubmitted by: NEENEE_BEANZ
IntroductionVery Easy - Very Good. Very Easy - Very Good.
1/2 pound ground trukey breast
1 large egg white - lightly beaten
2 Tbsp dried bread crumbs
1-1/2 Tbsp Grated Parmesan Cheese
1-1/2 tsp driend oregano
1/2 tsp garlic powder
8 cups Fat-Free Chicken Broth
1/2 cup onions, sweet - thinly sliced
1/3 cup shredded carrots
In a medium bowl, combine first 6 ingredients. Shape into 3/4 inch balls.
In large saucepan, heat broath to boiling and stir in spinach (escarole works too), onion, carrot and meatballs. Return to boil then reduce heat to medium. Cook at slow boil for 15 minute.
Soup is done when meatballs float to the top.
1-1/2 cup soup with 5 to 6 meatballs per servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NEENEE_BEANZ.