Italian Meatball and Escarole Soup

Italian Meatball and Escarole Soup

Time: 30 mins

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.