Light Italian Wedding Soup

Light Italian Wedding Soup Recipe

Ingredients:

• 1 pound ground dark-meat turkey (93% lean)

• 2 garlic cloves, minced

• 1 large egg, lightly beaten

• ½ cup plain dried breadcrumbs

• ¼ cup grated parmesan cheese, plus more for serving

• 1 tsp. salt

• ¼ tsp. of pepper

• 1 tablespoon olive oil

• 1 medium onion, halved and thinly sliced

• 29 oz. chicken broth

• 2 cans (14.5 ounces) diced tomatoes in juice

• 2 heads escarole (2 pounds total) trimmed and coarsely chopped

Directions:

1. In a large bowl combine turkey, garlic, egg and breadcrumbs with parmesan and 1 tsp. of salt and ¼ tsp. of pepper

2. Roll mixture in 1 inch balls

3. In a large stock pot, heat oil over medium heat and begin sautéing onions. Add tomatoes and chicken broth and bring to a simmer.

4. Place the meatballs in the pot and allow to cook, without stirring, until meatballs float to the top. Approximately 5 minutes

5. Add as much escarole to the pot as will fit and simmer until wilted. Approximately another 5 minutes.

6. Serve hot with some parmesan on top.