Italian Wedding Soup
This Italian soup is full of flavor yet low in calories and fat. Go ahead and swap extra-lean ground beef for the turkey and serve it with a slice of crusty bread to soak up the broth.
1/2 pound(s) uncooked ground turkey breast
1 large egg white(s), lightly beaten
2 Tbsp dried bread crumbs
1 1/2 Tbsp grated Parmesan cheese
1 1/2 tsp dried oregano
1/2 tsp garlic powder
8 cup(s) fat-free chicken broth
2 cup(s) escarole, thinly sliced
1/2 cup(s) onion(s), sweet-variety, thinly sliced
1/3 cup(s) shredded carrots
In a medium bowl, combine turkey, egg white, bread crumbs, cheese, oregano and garlic powder; shape into 3/4-inch balls.
In a large saucepan, heat broth to boiling; stir in escarole, onion, carrot and meatballs. Return soup to boiling and then reduce heat to medium; cook at a slow boil for 15 minutes. Soup is done when meatballs float to the top and escarole is wilted.
Yields about 1 1/2 cups of soup and 5 to 6 meatballs per serving.
POINTS® Value: 2
Servings: 6
Notes
Make this soup even more traditional by adding 1 1/2 cups of small cooked noodles to the broth for a total of 3 POINTS values per serving.
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