Ingredients
- 4 cups chicken stock (1 quart)
- 4 cups water
- 1 pound turkey burger
- 1 egg, beaten
- ½ cup dried bread crumbs
- ¼ cup grated Parmesan cheese (plus extra for garnish)
- 1 tsp dried basil
- 1 head escarole, cleaned and chopped
- salt
- pepper
Instructions
- In a large stockpot, add the stock and water, and bring to a simmer
- While the stock is simmering, prepare the meatballs: combine the turkey burger, eggs, bread crumbs, parmesan cheese, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Roll or scoop into mini-meatballs, approximately 1-1 ½ inches in diameter
- Add the meatballs and escarole to the stock, and cook for approximately 10 minutes, or until the meatballs are cooked through
- Adjust the stock’s seasoning with salt and pepper. Serve with a garnish of freshly grated parmesan cheese
Notes
Yield: Approximately 3 quarts or 6-8 servings You can make this gluten free by skipping the breadcrumbs, or using gluten-free breadcrumbs
Nutrition Facts
Italian Wedding Soup
Amount per Serving
Calories
192
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
67
mg
22
%
Sodium
353
mg
15
%
Potassium
332
mg
9
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
17
g
34
%
Vitamin A
1331
IU
27
%
Vitamin C
4
mg
5
%
Calcium
92
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.