Escarole Soup with Turkey Meatballs
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Escarole Soup with Turkey Meatballs calories by ingredient
Number of Servings: 8
Ingredients
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For the Meatballs:
16 oz lean ground turkey breast
3 Tbsp seasoned breadcrumbs
1/4 cup shredded parmesan cheese
1/4 cup parsley, finely chopped
2 large egg whites
1/4 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
Directions
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