Escarole Soup with Turkey Meatballs (Italian Wedding Soup)

Otherwise known as Italian Wedding Soup which refers to the "marriage" of greens and meat in the soup. This version is hearty and light and easy to make. You can make it without the orzo if you want to keep this low carb, points would go down to 4 points plus.

I used my skinny turkey meatball recipe for the meatballs and homemade broth but a good fat free canned chicken broth like Swanson or College Inn work fine too. I like to top my soup with some freshly grated Parmesan cheese on top.



Escarole Soup with Turkey Meatballs
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1/5th • Old Points: 5 • Points+: 6 (without orzo 4 pts)
Calories: 241 • Fat: 4.3 • Carbs: 19.6 • Fiber: 1.3 • Protein: 29.9

Ingredients:

For the Meatballs:

• 20 oz (1.3 lb) ground turkey breast 99% lean
• 1/4 cup seasoned whole wheat breadcrumbs
• 1/4 cup parmesan cheese
  
• 1/4 cup parsley, finely chopped
• 1 large egg
• 1/4 cup onion, minced
• 1 clove garlic, minced
• 1 tsp kosher salt

For the soup:

• 8 cups fat free chicken broth
• 1 head escarole, chopped
• fresh pepper
• 1/2 cup orzo

Directions:

In a large pot, heat the chicken broth over medium heat, covered.

While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about 1-inch in diameter.

When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole. Add fresh pepper cook about 10 minutes or until orzo is done.