Ingredients:
- 1/2 lb uncooked ground turkey breast
- 1 large egg white, lightly beaten
- 2 tbsp dried bread crumbs
- 1 1/2 tbsp grated Parmesan cheese
- 1 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 8 cups fat-free chicken broth
- 2 cups escarole, thinly sliced (I used spinach instead)
- 1/2 cups onion, sweet-variety, thinly sliced
- 1/3 cup shredded carrots (I didn't use carrots)
- 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, 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.
xoSPDox
