Italian Meatball and Escarole Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is from my 365 Low-fat Meals cookbook. Yum! This will come together in zero time if you already have meatballs made up and stashed in the freezer. :) Ingredients:
1/2 lb ground turkey |
1 egg white |
1 garlic clove, minced |
2 tablespoons parsley, chopped |
1 tablespoon parmesan cheese, grated |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
4 1/2 cups chicken broth |
1/2 cup orzo pasta |
4 cups escarole, shredded |
2 tablespoons lemon juice |
Directions:
1. In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
2. Mix lightly to blend. Shape into 16 meatballs.
3. In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
4. Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
5. Serve sprinkled with more Parmesan cheese.
|
|