Light Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Ingredients1 pound ground dark-meat turkey (93 percent lean) 2 garlic cloves, minced 1 large egg, lightly beaten 1/2 cup plain dried breadcrumbs 1/4 cup grated Parmesan, plus more for serving Coarse salt and ground pepper 1 tablespoon olive oil 1 medium onion, halved and thinly sliced 2 cans (14 1/2 ounces each) reduced-sodium chicken broth 2 cans (14 1/2 ounces each) diced tomatoes in juice 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
Ingredients
1 pound ground dark-meat turkey (93 percent lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
Directions
In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
Number of Servings: 15
Recipe submitted by SparkPeople user SUSANB-THENEWME.
1 pound ground dark-meat turkey (93 percent lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
Directions
In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
Number of Servings: 15
Recipe submitted by SparkPeople user SUSANB-THENEWME.
Nutritional Info Amount Per Serving
- Calories: 111.7
- Total Fat: 4.7 g
- Cholesterol: 37.4 mg
- Sodium: 488.8 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.3 g
- Protein: 10.7 g
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