Escarole Soup with Turkey Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Meatballs:16 oz lean ground turkey breast 3 Tbsp seasoned breadcrumbs 1/4 cup shredded parmesan cheese1/4 cup parsley, finely chopped 2 large egg whites1/4 medium yellow onion, minced 1 clove garlic, minced 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
1. In a large pot, heat the chicken broth over medium heat, covered.
2. While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg whites, parsley, onion, garlic and cheese. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, you'll get about 40.
3. When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
4. Add fresh pepper and cook about 10 minutes or until orzo is done.
Serving Size: Makes 8 servings
2. While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg whites, parsley, onion, garlic and cheese. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, you'll get about 40.
3. When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
4. Add fresh pepper and cook about 10 minutes or until orzo is done.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 141.0
- Total Fat: 1.9 g
- Cholesterol: 29.3 mg
- Sodium: 755.4 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.0 g
- Protein: 19.4 g
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