Light Italian Wedding Soup

• 1 pound 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 cheese, plus more for serving
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 medium onion, halved and thinly sliced
• 2 cans (14.5 ounces each) low-sodium chicken broth
• 2 cans (14.5 ounces each) diced tomatoes in juice
• 2 heads escarole (2 pounds total), trimmed and coarsely chopped

1. In a large bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Roll tablespoonfuls of mixture into balls.
3. In a large pot, heat oil over medium.
4. Cook onion, stirring occasionally, until softened, 3 to 4 minutes.
5. Add broth and tomatoes (with juice); bring to a simmer.
6. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
7. Add as much escarole to pot as will fit.
8. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more.
9. Thin soup with water if desired; season with salt and pepper.
10. Serve soup sprinkled with more Parmesan.
11. A type of chicory, escarole may look like a head of lettuce (to which its closely related), but its much more flavorful, and has thicker leaves and a pale yellow heart.
12. Rich in vitamin A and folate, its also a good source of fiber.
13. To store escarole, refrigerate in an unsealed plastic bag lined with paper towels for up to 4 days.
14. (Per Serving)
15. Calories: 250
16. Fat: 9.8g (3g Saturated Fat)
17. Protein: 23.6g
18. Carbohydrates: 19.3g
19. Fiber: 4.8g

turkey, garlic, egg, breadcrumbs, parmesan cheese, salt, olive oil, onion, chicken broth, tomatoes, total

Taken from www.epicurious.com/recipes/food/views/light-italian-wedding-soup-387484 (may not work)