Light Italian Wedding Soup (Martha Stewart Everyday)

1 lb extra-lean turkey breast
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 ww panko
1/2 oz grated parmesan cheese + .8oz for serving
dash salt and pepper
1 T evoo
1 med onion, halved and thinly sliced
29 oz low-sodium chicken broth
1 can no salt added diced tomatoes
1 can diced tomatoes
2 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.