mmmm this came out good! I definitely added extra orzo and my head of escarole was gigantic so there was a lot of greens in it! I had to cook for longer than 10 mins to be sure the greens all wilted down. I only used 1lb of turkey but kept the other measurements in the meatballs about the same. they turned out ok! I definitely had less than 40 meatballs though for sure. think I made them too big.
escarole with turkey meatballs (Italian Wedding Soup) from skinny taste
Escarole Soup with Turkey Meatballs
Servings: 8 • Size: 1 1/2 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 167 • Fat: 3 g • Protein: 22 g • Carb: 12 g • Fiber: 2.5 g • Sugar: 0.5 g
Sodium: 647.6 mg
For the Meatballs:
- 20 oz (1.3 lb) ground turkey breast 99% lean
- 1/4 cup seasoned whole wheat breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup parsley, finely chopped
- 1 large egg
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 1/4 tsp salt
For the soup:
- 8 cups fat-free low sodium chicken broth
- 1 (16 oz) head escarole, chopped
- fresh cracked pepper, to taste
- 3 oz (1/2 cup) uncooked orzo
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, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you’ll get about 40.
When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
Add fresh pepper, adjust salt as needed and cook about 10 minutes or until orzo is done.
Makes 12 cups.