Light Italian Wedding Soup (Martha Stewart Everyday)
- Number of Servings: 6
Ingredients
1 lb extra-lean turkey breast2 garlic cloves, minced1 large egg, lightly beaten1/2 ww panko1/2 oz grated parmesan cheese + .8oz for servingdash salt and pepper1 T evoo1 med onion, halved and thinly sliced29 oz low-sodium chicken broth1 can no salt added diced tomatoes1 can diced tomatoes2 heads escarole, cored, trimmed, and coarsely chopped
1. In a bowl, combine turkey, garlic, egg, panko, parmesan, dash salt and pepper. Using 1 Tbsp for each, roll mixture into balls.
2. In a large pot, heat oil over med heat. Cook onion, stirring occassionally until softened, 3-4 min. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 min.
3. Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 min more. Thin soup with water if desiredl season with salt and pepper. Serve soup sprinkled with parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user MEHEATHER.
2. In a large pot, heat oil over med heat. Cook onion, stirring occassionally until softened, 3-4 min. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 min.
3. Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 min more. Thin soup with water if desiredl season with salt and pepper. Serve soup sprinkled with parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user MEHEATHER.
Nutritional Info Amount Per Serving
- Calories: 230.1
- Total Fat: 5.5 g
- Cholesterol: 62.6 mg
- Sodium: 456.9 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 6.0 g
- Protein: 25.1 g