Italian Wedding Soup

By Tonya_Speed

NUTRITION per serving: 151 Calories; 3g Fat; 25g Protein; 7g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 776mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable. Points: 3

Ingredients

• 1/2 pound lean ground turkey
• 1 large egg white, lightly beaten
• 2 tablespoons dry bread crumbs
• 1 1/2 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 8 cups low sodium chicken broth
• 2 cups escarole, thinly sliced
• 1/2 cup thinly sliced onion
• 1/3 cup shredded carrot

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a medium bowl, combine first 6 ingredients (turkey through garlic powder); shape into 3/4-inch balls. In a large saucepan, bring the broth to a boil; stir in escarole, onion, carrot and meatballs. Return soup to a boil then reduce heat to medium and cook at a slow boil for 15 minutes. Soup is done when meatballs float to the top and escarole has wilted.