Italian Wedding Soup
adapted from Skinny Taste
For the Meatballs:
1.3 pounds of ground turkey breast
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onoin, minced
1 clove garlic, minced
1/4 teaspoon salt
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
IN a large pot, heat the chicken broth over medium heat, covered.
While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your hands, gently mix all the ingredients well until everyething is combined. Form small meatballs, about 1 tablespoon each, you'll get about 40.
When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole. Add fresh pepper, adjust salt as needed and cook about 10 minutes or until orzo is done.
Makes 12 cups