The name “Italian Wedding Soup” as a reference to the “marriage” of greens and meat in the soup. This version is delicious and satisfying. If you want to keep it low-carb you can leave the pasta out, this can easily be made gluten-free.
For the meatball:
20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp salt
For the soup:
8 cups fat-free low sodium chicken broth
1 (16 oz) head escarole, chopped
fresh cracked pepper, to taste
3 oz (1/2 cup) uncooked orzo (omit or use GF pasta for GF)
Heat a large pot over med-high heat and add the chicken broth, bring it to a boil, covered.
Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you’ll get about 40.
When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole.
Add fresh pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until orzo and meatballs are cooked.