Italian Wedding Soup with Escarole
Ingredients
The meatballs
-
1
lb
lean ground turkey
-
1
small
onion, diced (about ⅓ cup)
-
2
cloves
crushed garlic
-
⅓
cup
finely chopped parsley
-
¼
cup
parmesan cheese
-
¼
cup
whole wheat panko breadcrumbs
-
1
large
egg
-
½
tsp
salt
-
½
tsp
black pepper
The soup
-
12
cups
low-sodium chicken broth
-
1
lb
escarole
-
2
large
eggs
-
2
tbsp
parmesan cheese
Instructions
- Combine ground turkey, onion, garlic, parsley, ¼ cup parmesan cheese, breadcrumbs, egg, salt, and pepper in a large bowl to make the meatballs.
- Form small meatballs (about 1 tablespoon each) and place them on a baking sheet.
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Gently add the meatballs and escarole to the boiling broth.
- Cook for 10 minutes until the greens are wilted and the meatballs are cooked through.
- In a small bowl, whisk together the eggs and 2 tablespoons of parmesan cheese, then drizzle into the soup while stirring.
- Taste and adjust seasoning with salt and pepper if needed, then ladle into bowls and serve.
Nutrition Facts (estimated)
Servings
6 servings
Calories
248
Total fat
8g
Total carbohydrates
13g
Total protein
34g
Sodium
502mg
Cholesterol
127mg
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