Italian Wedding Soup (with turkey meatballs)

By ckovak

Ingredients

• Broth:
• 1 lb boneless chicken tenders or breasts sliced thin
• 2- 32 oz chicken broth
• 1/2 teaspoon salt
• 1 medium onion sliced thin
• 2 cloves garlic
• 1/2 cup dried parsley
• 3 ribs celery - with the leaves
• 2 cups diced carrots
• 1 small head of escarole or bag of Spinach
• 1 cup Orzo pasta
• Turkey Meatballs:
• 1-2 lb. ground turkey
• 1 Tablesppoon onion flakes
• 2 eggs
• 2/3 cup panko bread crumbs
• 2 cloves garlic
• 1/4 cup grated Parmesan
• 1/2 tsp pepper

Preparation

Step 1

1. Mix and make Turkey meatballs, set aside
2. Combine all broth ingredients into large soup pot, bring to boil - then reduce to simmer
3. Cut up chicken tenders (bite size) add to broth
4. Add meatballs to broth
5. Cook the pasta half way separately in a different pot. Add it to the soup pot.
6. At the end, add the escarole or spinach. Cook two minutes more so that the escarole wilts.
7. Serve with Parmesan cheese and perhaps a nice hunk of crusty bread!