This comes from one of those small supermarket checkout magazines. It’s Martha Stewart, so I figured it would be pretty good. It was not AWESOME, but for 250 calories, it was super filling. Next time I think I’d sautee a little garlic in after the onions are softened. I also feel like it needed a little kick (some red pepper flakes or a few shots of tabasco?). It was a little milder than I like. My husband also told me that he’d like it even better if there was some small pasta or rice in it. I agree! In another note, this was the first time I’d cooked escarole! Go figure!
Light Italian Wedding Soup
Source: Everyday Food, January/February 2009
Yield: 6 servings (really, it could be 8)
EF Comments: This healthier take on a classic soup includes lots of greens and turkey meatballs.
1 lbs ground dark-meat turkey (93% lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Course salt and ground pepper
1 Tbsp olive oil
1 medium onion, halved and thinly sliced
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (14.5 oz each) diced tomatoes in juice
2 heads escarole (2 lbs total), cored, trimmed, and coarsely chopped
1) In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp salt, and 1/4 tsp black pepper. Using 1 tablespoon for each, roll mixture into balls.
2) In a large pot, heat oil over medium heat. Cook onion, stirring occasionally until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a boil and simmer. Add meatballs; cook, without stirring, until meatballs float to the surface (about 5 minutes).
3) Add as much escarole to the pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through (about 5 minutes more). Thin soup with water if desired [I ended up adding almost 3 cups of water]. Season with salt and pepper. Serve soup sprinkled with more Parmesan.
250 calories, 9.8g fat (3g sat), 23.6g protein, 19.3g carb, 4.8g fiber