Italian Wedding Soup

This is one of my favorite winter soup lunches. It's easy and warms me up on a cold day. My husband also loves this!

Pts: 2 Servings: 6

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.

Ingredients

• 1/2 pound 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 1/2 tsp basil
  
• 1/2 tsp garlic powder
• 8 cup fat-free chicken broth
• 2 cup escarole, thinly sliced
• 1/2 cup onion(s), sweet-variety, thinly sliced
• 1/3 cup shredded carrots

Instructions

• 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, basil, 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.

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.

Go ahead, double or triple the recipe. It freezes well and is a great last minute meal!