Italian Wedding Soup no/pasta

Meatballs

16 oz. Turkey Meat
4 or 5 heaping tablespoons of Locatelli Cheese
1/2 cup of Italian Style or any other Bread Crumbs
1 egg
1 small finely chopped onion (or powder equivalent)
2 garlic cloves chopped finely (or powder equivalent) (about 1/4 tsp each)
Coarse Black Pepper 1/2 tsp

Soup

2 heads of Escarole (peel off browned leaves)
5 cloves of garlic (minced/chopped fine)
1 medium onion
2 tbsps of olive oil
Pepper to taste
2 Cans Swanson Low Sodium, Fat Free Chicken Broth (32 oz) size

Combine all ingredients for Meatballs, mixing well and make small meatballs (for best results use a melon ball cutter, as it is the right size), brown in a non-stick skillet, put aside, probably have enough meatballs for 2 soups, as it nets about 75 meatballs when through.

Cut bottoms off escarole, removing any damaged (browned, soggy leaves), washing them well.

In a non-stick stock pot (at least 6 quart pot), heat olive oil on medium flame, putting in garlic and onion, sautee until transparent (do not burn), add broth and then washed Escarole after a few moments, add pepper to suit, and put meatballs in, bring to a boil and then lower to simmer for about 1 hour. Makes about 8 to 10 servings. You can, if you chose, add some pasta noodles, but adds to the carb content. Upon serving, sprinkle with grated cheese to suit tastebuds