Turkey Meatball Soup (No Pasta)
Adapted from a Food Network Recipe
For the meatballs: Mix together panko, ground turkey, 1/4 cup Pecorino, parsley, egg, garlic and 1 teaspoon salt and mix. Season with pepper. Gently form into 3/4 inch meatballs.
Heat the olive oil in a large pot over medium heat. Add the meatballs and brown turning occasionally. Transfer to a platter.
For the soup: Add 1 tablespoons of broth to a pot. Add the onion, celery and carrot and cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the garlic, thyme and red pepper and cook 3 minutes.
Stir in the escarole and cook until just wilted, about 2 minutes. Add the chicken broth and tomatoes; bring to a gentle simmer. Return the meatballs to pot, cover and cook for 10 minutes, stirring occasionally. Season with salt and pepper.
Per Serving (does not include added salt): 207 Calories; 5g Fat (22.4% calories from fat); 1g Saturated Fat; 26g Protein; 16g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 1408mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat.
COOK'S NOTE: Spinach or Kale can also be substituted for the Escarole.
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